Chocolate-Hazelnut Pie

chocolate-nut-pie Kate Sears


  • 1
  • 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.

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

Nutritional Information

Calories per serving: 346
Fat per serving: 18g
Saturated fat per serving: 10g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 1g
Protein per serving: 7g
Carbohydrate per serving: 39g
Fiber per serving: 3g
Cholesterol per serving: 69mg
Iron per serving: 2mg
Sodium per serving: 211mg
Calcium per serving: 78mg