Prep Time 30m
Cook Time 25m
Ready Time 180m
Yield 8 servings

  • Single crust Classic Crisco® Pie Crust
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup sugar
  • 4 large eggs, lightly beaten
  • 2 cups (12 oz. pkg.) semi-sweet chocolate chips, melted
  • 2 teaspoons Medaglia d'Oro® Instant Espresso Coffee
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 1 cup coarsely chopped hazelnuts
  • OR 1 cup chopped pecans
Preparation Directions
  • Step 1Prepare single pie crust according to recipe directions, using a 9-inch pie plate; do not bake.
  • Step 2Heat oven to 350ºF. Beat shortening and sugar in medium bowl at medium speed until light and fluffy.
  • Step 3Blend in eggs, one at a time. With a wooden spoon, stir in melted chocolate, espresso powder and vanilla until smooth. Add flour and nuts; stir until combined. Pour filling mixture into unbaked pie crust
  • Step 4Bake 25 minutes. Cool pie completely on cooling rack; refrigerate at least two hours before serving.
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