Chocolate-Hazelnut Pie
Ingredients
- 1 large egg white ⓘ
- 2 tablespoons turbinado or raw sugar
- 1/2 cup 2% reduced-fat milk ⓘ
- 6 tablespoons granulated sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 8 ounces bittersweet chocolate, finely chopped ⓘ
- 1 cup light sour cream ⓘ
- 2 large egg yolks ⓘ
- 2 teaspoons vanilla extract ⓘ
- 1/4 cup toasted, chopped hazelnuts ⓘ
Instructions
- Preheat oven to 375°. Working with prepared dough, press down edges with floured fork tines, leaving 1-inch between crimping. Freeze 10 minutes or until firm.
- Line bottom of dough with foil; arrange pie weights on foil. Bake in middle of oven 20 minutes or until set. Remove weights and foil; brush edges with egg white, and sprinkle with turbinado sugar. Return to oven; bake 8-10 minutes more. Transfer to a wire rack; let cool.
- Turn oven down to 325°. Bring milk, granulated sugar, and salt to a simmer in a pan over medium-high heat. Remove from heat; stir in chocolate, and let stand 5 minutes. Whisk until melted. Whisk in sour cream, then whisk in egg yolks and vanilla.
- Pour filling into crust, and smooth top with a spatula. Bake in middle of oven 25-35 minutes or until just set. Transfer to a wire rack to cool, and chill until firm, at least 1 hour or up to overnight. Top with toasted hazelnuts; slice and serve.
Nutrition & Diet Analysis (per serving)
837
kcal
42% DV
Protein
Fat
Carbs
Diet fit
High-protein
Contains
Milk
Egg
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).