Hazelnut and Chocolate Pie

Hazelnut and Chocolate Pie

Ingredients

Dough:

  • 300 g (10.6 oz) whole grain spelt flour
  • 1 egg
  • A pinch of salt
  • Zest of 1 lemon
  • 150 g (5.3 oz) Greek yogurt
  • 60 g (2.1 oz) melted butter
  • A little flour for dusting

Filling:

  • 200 g (7 oz) hazelnuts or walnuts, or a combination with almonds as desired (I used 140 g hazelnuts and 60 g almonds)
  • 100 g (3.5 oz) dark chocolate
  • 4 eggs
  • 100 g (3.5 oz) Greek yogurt
  • 60 g (2.1 oz) dates
  • Stevia to taste



Instructions

For the dough:

  1. Mix the flour, salt, and lemon zest.
  2. Add Greek yogurt and melted butter.
  3. Knead the dough in a bowl until it comes together.
  4. Transfer to a lightly floured surface and knead until smooth, then divide it into two equal parts.
  5. Wrap each piece in plastic wrap and refrigerate while preparing the filling.
  6. Preheat the oven to 170°C (338°F).

For the filling:

  1. Grind the hazelnuts (or walnuts/almonds), chocolate, and dates together.
  2. Separate the egg whites and yolks.
  3. Beat the egg whites until stiff peaks form, and whisk the yolks separately until fluffy.
  4. Gently fold the egg whites, yolks, Greek yogurt, and stevia into the ground nut mixture.

Assembling the pie:

  1. Lightly grease a round pie pan.
  2. Roll out one piece of dough on a floured surface to slightly exceed the size of the pan.
  3. Evenly spread the filling over the dough.
  4. Roll out the second piece of dough and place it over the filling.
  5. Press the edges gently to seal the pie completely.
  6. Poke the top with a fork a few times, then bake for about 35 minutes.