Hazelnut Chocolate Pie

Name: Hazelnut Chocolate Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 3 pieces Egg White (3 egg whites *from whole eggs, not liquid egg whites); 0.13 tsp Sea Salt (⅛ tsp sea salt); ¾ cup Brown Sugar (¾ cup brown sugar regular granulated sugar works here, too); ¾ cup Chocolate Wafer Cookie Crumbs (¾ cup finely ground chocolate wafer cookie crumbs *I use Stauffer's chocolate animal crackers. See tips in the post for more suggestions.); ½ cup Hazelnuts (½ cup chopped hazelnuts); ½ tsp Vanilla (½ tsp real vanilla extract); 8 oz Whipped Topping (8 oz container of frozen non-dairy whipped topping Truwhip for a healthier version, but Cool Whip is fine); 0 pieces Dark Chocolate (Dark chocolate bar for grating on top and more chopped hazelnuts, if desired)

Hazelnut Chocolate Pie - Dessert (American)

50 minAmerican

Servings8

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Vegetarian
Dairy Free
Pescatarian

Steps

1Preheat oven to 325 degrees.
2Spray a 9" pie pan with cooking spray and line the bottom with parchment paper (I cut out a circle the same size as the bottom of the pan). Spray the parchment lightly with cooking spray and set the pan aside while you make the filling.
3In a large mixing bowl, beat egg whites and sea salt at high speed until foamy. Gradually add sugar and beat until stiff peaks form. The egg white mixture will be thick with a nice caramel color.
4Fold in cookie crumbs, hazelnuts and vanilla extract.
5Pour into the prepared pie pan and bake for 30 minutes or until the center is firm. Cool completely.
6Spread whipped topping over the cooled pie. Refrigerate for at least 30 minutes, or preferably overnight, before serving. Garnish with shaved dark chocolate and more chopped hazelnuts, if desired.
7Store leftovers (if there are any!) in the refrigerator.