Chocolate-Hazelnut Pie

• 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 375u0b0. 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 325u0b0. 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.

egg white, turbinado, milk, granulated sugar, salt, bittersweet chocolate, light sour cream, egg yolks, vanilla, hazelnuts

Taken from www.myrecipes.com/recipe/chocolate-hazelnut-pie (may not work)