1 c. butter, softened
1 1/2 c. powdered sugar, sifted
3 eggs, room temperature
3 tbsp. Frangellico liqueur
8 oz. semi-sweet chocolate, broken in pieces
1/4 c. whipping cream
1 tsp. vanilla extract

WHIPPED CREAM TOPPING:

3/4 c. whipping cream
1/4 c. powdered sugar, sifted
1 tbsp. Frangellico liqueur
1/2 tsp. vanilla extract

CHOCOLATE NUT CRUST:

1 c. toasted Hazelnut, coarsely chopped
4 oz. semi-sweet chocolate sqs., broken into pieces
2 tbsp. butter, cut into pieces
1/2 c. brown sugar

In food processor, process hazelnuts until coarsely chopped. Add chocolate, butter, and brown sugar. Process until chocolate is finely chopped and mixture is crumbly. Press mixture into a 9 inch pie plate. Chill.

To make cream filling: Cream butter and powdered sugar together until smooth. Add eggs, one at a time, beating after each addition until well combined. Beat in liqueur; set aside. Melt chocolate and cream together, over low heat, whisking occasionally until well mixed. Mix chocolate and butter cream mixture together. Stir in vanilla. Fill pie crust with filling, spreading into a dome shape. Chill while preparing topping.

To make topping: Substitute walnuts or almonds for hazelnuts. Also you may use a already made chocolate crust pie shell such as Keebler's.