Instructions: Prepare pie crust according to package directions for baked shell using a 9-inch pie pan. (Refrigerate remaining crust for later use.) Bake at 450 for 9 to 11 minutes or until lightly browned. In small saucepan, combine chocolate chips, unsweetened espresso granules, 1/4 cup whipping cream, and butter. Cook over low heat until mixture is smooth, stirring constantly.

Remove from heat. Cool about 15 minutes or until mixture is slightly warm, stirring occasionally. Stir in Oregon hazelnuts. In medium bowl, beat 1 cup whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Spread over bottom of cooled crust. Refrigerate 3 to 4 hours. Let stand at room temperature for about 30 minutes before serving.

Garnish with additional whipped cream and hazelnuts, if desired. Store leftovers in refrigerator.

NOTES :

Yield: 10-12 servings. Dundee Hazelnuts P.O. Box 185 Dundee, OR

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