Chocolate-Piñon Pie

Serves: 10
Total Calories: 369


8 ounces piñons (pine nuts)
7 ounces unsweetened baking chocolate squares
1 cup unsalted butter, softened
1 cup plus 1 tablespoon sugar
4 large egg yolk
zest of 1 orange
4 large egg whites


Preheat oven to 300°. Process piñons and chocolate in a food processor until ground. Beat butter at medium speed with an electric mixer until creamed; add sugar, and beat until sugar dissolves. Add egg yolks to butter mixture; add zest and piñon mixture, and beat until blended. Beat egg whites at high speed until stiff peaks form. Fold egg whites, one-third at a time, into butter mixture. Pour batter into a buttered, floured 8-inch round cake pan lined with parchment paper. Bake for 45 minutes or until pie shrinks away from edges of pan. Cool and slice with a wet knife.

Nutritional Facts:

Serves: 10
Total Calories: 369
Calories from Fat: 244

This Chocolate-Piñon Pie recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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