Ingredients
1
cup Gold Medal™ all-purpose flour
1/2
cup cold butter
1/4
cup finely chopped hazelnuts (filberts)
1/2
teaspoon ground cinnamon
1
cup granulated sugar
1
cup light corn syrup
2
tablespoons butter, melted
2
teaspoons vanilla
4
eggs
1/8
teaspoon salt
1/4
cup Nutella®
Preparation
Heat oven to 350°F. In medium bowl, place flour. Cut in 1/2 cup butter, using pastry blender or fork, until crumbly. Stir in hazelnuts and cinnamon. Gather dough into a ball. Press dough against bottom and side of 9-inch glass pie plate.
In large bowl, beat granulated sugar, corn syrup, 2 tablespoons butter, the vanilla, eggs and salt with electric mixer on medium speed about 1 minute or until well blended. Spoon hazelnut spread over bottom of crust, carefully spreading to cover. Pour filling over hazelnut spread. Place pie plate on cookie sheet in case of spillover.
Bake 60 to 65 minutes or until top is golden brown and filling is almost set (filling will jiggle slightly in center). Cover crust edges with pie shield ring or strips of foil if necessary to prevent excessive browning. Cool on cooling rack 30 minutes. Refrigerate at least 2 hours or overnight before serving.
Top each slice of pie with whipped cream.
