TIMBERLINE’S FRENCH SILK PIE
HAZELNUT CRUST
1 c Ground hazelnuts 1/4 c Melted butter
1/4 c Brown sugar * Nutmeg to taste, optional
FILLING
3 ea 1oz squares unsweetened 1 1/2 t Vanilla
-chocolate, melted 1 T Molasses
9 1/2 oz Unsalted butter (1cup plus 1 T Instant coffee granules
-3 tablesps) 1 c Walnuts or hazelnuts,
1 1/4 c Granulated sugar -chopped
2 lg Eggs
Hazelnut crust – Grind hazelnuts in food processor. Mix together
w/sugar, butter and nutmeg if used and press in 9 inch springform
pan. Chill before putting filling into it. For filling – Melt
chocolate in dble boiler over hot water. Cream butter until very
light in color. Add sugar gradually and cream well. Add eggs one at a
time beating well after each addition. Scrape bowl and beat in melted
chocolate, vanilla, molasses and instant coffee granules. Mix in
nuts. Spread in prepared 9 inch springform pan. Chill several hours
in refrigerator before serving. Makes 10 or 12 servings.
Yields
10 servings