Dessert: Chocolate-Hazelnut Pie

Recipe by Lori Powell Prep: 15 minutes; Cook: 58 minutes; Chill: 1 hour.

This recipe includes superfoods such as:

Nuts

Health benefits of Chocolate-Hazelnut Pie

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

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

Instructions

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.
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.
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.
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.

Share Chocolate-Hazelnut Pie