Nutella Pecan Pie

For the pie crust (recipe yields two 9-inch crusts):

In a food processor, pulse together salt and flour until combined. Add in butter and pulse until small beads form. On high, add in cold water until dough starts to ball. Wrap in plastic wrap and chill for 30 minutes before rolling out. Split the dough into two and wrap both halves in plastic wrap. Place one in the fridge to chill before rolling out and reserve the other one for a later date by freezing. Once the one in the fridge has chilled for a half hour, roll out on counter covered with flour large enough that it fits your pie pan. Place the dough into the pan.

For the pie:
Preheat oven to 375F.

With 1 pie crust in pie pan, chill the crust for 20 minutes. Then place a layer of foil into pan over crust and fill with pie weights. Bake for 25 minutes. This will help begin to cook the crust before the filling goes in.

After your pre-baking is done, remove the crust from the oven and turn oven temperature down to 275 degrees F. Make sure that the pie crust is kept warm by sitting it on top of your stove while you prepare the filling for the pie.

For the filling: Melt butter in a metal bowl set in a skillet of water that is just below a simmer (or use a double boiler). Remove the bowl and from the water when butter is melted, whisk in sugar and salt. Whisk in eggs, corn syrup and vanilla. Place bowl back into the water and whisk until hot and the temperature of the mixture registers 130 degrees F on an instant-read thermometer. Remove from the heat and whisk in pecan pieces.

Into the bottom of the pre-baked pie crust, smear the ½ cup of Nutella over the bottom evenly. Pour in the pecan mixture. Bake entire pie at 275F for 55 minutes. Cool on a wire rack for at least two hours or devour at room temperature.