Chocolate-Hazelnut Pie

Name: 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

10 ingredients

4 steps

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

Directions

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.