• Cooking Time 25 minutes
  • Preparation Time 30 min + chilling time
  • Makes 8 servings


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Pie Crust
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 cup All Vegetable Shortening
  • 1 egg
  • 2 tbsp cold water
  • 1 tbsp white vinegar
  • Filling
  • 1/2 cup All Vegetable Shortening
  • 1/2 cup sugar
  • 4 eggs, lightly beaten
  • 3/4 tsp salt
  • 2 cups semi-sweet chocolate chips, melted
  • 2 tsp instant espresso powder
  • 1 1/2 tsp vanilla extract
  • 1/2 cup Robin Hood® Original All Purpose Flour
  • 1 cup coarsely chopped hazelnuts or chopped pecans

Serving Size: 8 servings


Serving Size: 8 servings

  • Pastry: Combine flour and salt in large mixing bowl. Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened.  Divide dough in half and shape each into a ball. Flatten each into a circle about 4" (10 cm). Wrap and chill 15 minutes for easier rolling. If not using the second ball of dough, wrap well in plastic wrap and place in freezer bag and freeze for up to 1 month.
  • Roll dough on lightly floured board to 1/8" thick (0.3 cm). Transfer to 9” (23 cm) pie plate. Flute edges. Line with foil and pie weights. Chill for 30 minutes.
  • Preheat oven to 350°F (180°C).
  • Bake in preheated oven for 20 to 25 minutes. Carefully remove the foil and pie weights and continue baking for 10 to 15 minutes longer, until golden. Cool completely prior to filling.
  • Filling: Beat shortening and sugar at medium speed until light and fluffy. Beat 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.
  • Transfer filling mixture to cooled pie crust. Bake for 25 minutes.
  • Cool pie completely on wire cooling rack, then refrigerate for at least two hours before serving.


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