Total Calories: 369
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.
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