• Ingredients
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup Crisco® Baking Sticks All-Vegetable Shortening
  • 3 tablespoons cold water
  •  
  • 1/2 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup sugar
  • 4 eggs
  • 2 cups semisweet chocolate chips, melted
  • 2 teaspoons instant espresso powder
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1 cup coarsely chopped hazelnuts or pecans

Directions

  • Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form a 5 to 6-inch pancake.
  • Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.
  • Make the filling: Preheat oven to 375 degrees. In a large mixing bowl, using an electric mixer, blend CRISCO® and sugar at medium speed until light and fluffy. Blend in eggs, one at a time.
  • With a wooden spoon, stir in melted chocolate, espresso powder and vanilla until smooth. Add flour and nuts and stir until combined.
  • Assemble the pie: Transfer filling mixture to pie crust. Bake 25 minutes. Cool pie completely on a cooling rack, then refrigerate at least 2 hours before serving.

Nutritional Information

Amount Per Serving  Calories: 703 | Total Fat: 48.1g | Cholesterol: 106mg Powered by ESHA Nutrient Database Nutritional Information Chocolate Lover's Pie Servings Per Recipe: 8 Amount Per Serving Calories: 703

  • Total Fat: 48.1g
  • Cholesterol: 106mg
  • Sodium: 186mg
  • Total Carbs: 63.6g
  •     Dietary Fiber: 4.6g
  • Protein: 10g