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Chocolate-Hazelnut Pie

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

Ingredients

  • 1 recipe prepared Perfect Pie Dough
  • 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

Nutrition 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

How to Make It

  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.