Coffee Hazelnut Pie

Step 1: To prepare the pie crust; in a food processor pulse the dry ingredients (flour - salt) 3 or 4 times or until combined. Add the butter ; pulse until mixture resembles sand. In a small cup or bowl combine oil and ice water. With processor running pour int the oil mixture through the food chute; process until mixture is moistened and begins to clump. Transfer dough to a 9 inch glass pie plate and press evenly into the bottom and up side of the pie plate. Prick dough all over with a fork. Freeze for 1 hour (or up to two months).

Step 2: Preheat oven to 350 degrees F.

Step 3: Prepare filling by placing the coffee liqueur in a saucepan over medium heat and bring to a boil and boil until it is reduce to 1/4 cup (15 minutes); stir in corn syrup and next two ingredients (-instant coffee); cook stirring often until sugars dissolve (under 5 minutes). Remove from heat and stir in half-and-half, Nutella, 1 tablespoon butter and vanilla. Cool to room temperature (under 30 minutes).

Step 4: In a small bowl beat together the eggs and egg yolk and add to coffee mixture stirring until combined.

Step 5: Spread hazelnuts in bottom of the prepared pie crust and pour coffee mixture over the nuts. Bake at 350 until center is set (40-50 minutes). Cover with foil after 15 minutes to prevent over browning. Remove pie from oven; sprinkle with the sea salt and let cool on a wire rack for at least 30 minutes before serving.