Chocolate-Hazelnut Pie

Kate Sears
Prep: 15 minutes; Cook: 58 minutes; Chill: 1 hour.
Makes 10 servings (serving size: 1 slice)


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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


1. 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.

2. 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.

3. 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.

4. 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.

Created date

October 2009

Nutritional Information

Calories 346
Fat 18 g
Satfat 10 g
Monofat 7 g
Polyfat 1 g
Protein 7 g
Carbohydrate 39 g
Fiber 3 g
Cholesterol 69 mg
Iron 2 mg
Sodium 211 mg
Calcium 78 mg