Chocolate-Hazelnut Pie Recipe

Name: Chocolate-Hazelnut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Preheat oven to 375u00b0. 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 325u00b0. 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.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large egg white, 2 tablespoons turbinado or raw sugar, 1/2 cup 2% reduced-fat milk, 6 tablespoons granulated sugar, and more.

Yes, Chocolate-Hazelnut Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Hazelnut Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions