Nutella Pie | TASTE

Make the crust:

1. Add the flour and salt to a big mixing bowl and blend briefly to mix. Add the butter and use your fingers to work it into the flour utilizing a rubbing movement. Proceed to work the combination till it resembles a rough meal and the items of butter are not any bigger than peas.
2. Add 2 tablespoons of water and toss the combination to mix. Don’t press or squeeze but—the thought is to evenly hydrate the combination, so be sure you break up any moist clumps of dough and redistribute them. Take a look at the hydration of the combination by taking a small handful and giving it a squeeze—the combination ought to clump collectively and maintain its form (if it doesn’t, add one other tablespoon of milk earlier than continuing). Give the handful of dough a agency poke with the flat of your finger. If it largely holds collectively, the dough is correctly hydrated. If the dough falls into items and seems floury and crumbly, add water, 1 tablespoon at a time, till the dough passes this check.
3. Fold and press the dough a couple of instances to convey it collectively right into a ball. If it doesn’t come collectively simply, add a couple of drops of water in areas which are notably dry. Kind the dough right into a 1-inch-thick disk, then wrap it tightly in plastic. Refrigerate for not less than 1 hour and as much as 2 days. For longer storage, preserve it within the freezer.
4. Place the dough on a clear, evenly floured floor and roll it into an 11-inch circle (about 1/8 inch thick). Fold the dough into quarters and switch it to the ready pan. Unfold the dough and lay it neatly right into a 9-inch pie pan, guaranteeing that there isn’t a house between the dough and the pan. Trim the perimeters of the dough so there’s about 1 inch of overhang.
5. Fold the overhanging dough beneath itself so {that a} folded edge sits flush with the rim of the pan. Dip a fork in a small quantity of flour and press the tines firmly into the dough, all the way in which across the rim of the pan. Alternatively, the dough could also be crimped or fluted as desired. Place within the fridge and chill till the dough is agency to the contact, about half-hour.
6. Warmth the oven to 350°F. Line the within of the chilled pie crust with foil that goes all the way in which up the perimeters, then fill with sufficient pie weights, dry beans, or dry rice to fill the crust virtually fully. Bake for about 1 hour. At this level, the rim of the crust ought to be golden brown and crisp. Take away the pie weights and foil, then bake for five to 10 minutes extra till the underside of the crust is golden and dry to the contact. Take away from the oven and let cool for 1 to 2 minutes. Use a pastry brush to use a lightweight layer of overwhelmed egg all around the pastry, then return it to the oven for 3 to five minutes or till dry to the contact. Let cool barely earlier than utilizing. The crust might be made a day forward if desired. Wrap it tightly in plastic wrap and retailer at room temperature till prepared to make use of.
7. In a medium mixing bowl, add the chocolate hazelnut unfold, eggs, egg yolks, and salt and whisk till easy (it might take a second to return collectively). In the meantime, add the half-and-half to a small saucepan and place it over medium-high warmth. Stir often, till it begins to steam. Slowly drizzle the recent half-and-half into the chocolate-hazelnut unfold combination, whisking all of the whereas. Proceed whisking till the combination is easy and nicely mixed, then pour it into the baked pie crust.
8. Bake for 18 to twenty minutes or till the perimeters of the filling are set and a 1-to-2-inch circle within the heart of the custard remains to be barely wobbly. An instant-read thermometer inserted into the middle of the custard ought to register about 175°F. Enable the pie to chill on the counter till simply heat to the contact, about 45 minutes. Press a bit of plastic wrap on to the floor of the custard, then switch the pie to the fridge. Chill for not less than 4 hours or till firmly set.
9. Simply earlier than serving, pour the heavy whipping cream into a big mixing bowl and whisk till agency peaks kind (you can even use an electrical mixer for those who desire). Unfold the whipped cream excessive of the chilled custard filling, then sprinkle the chopped toasted hazelnuts on prime. Serve instantly.
10. This pie is finest served inside 24 hours of baking. Retailer leftover pie in an hermetic container within the fridge for as much as 2 days.