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1
Preheat the oven to 425 degrees F.
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2
On a lightly floured surface, roll out the dough to a circle about 12-inches in diameter.
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3
Transfer to a 10-inch pie pan, trim any excess, and decoratively flute the edges.
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4
Refrigerate until ready to use.
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5
In a large bowl, beat the eggs.
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6
Add the remaining ingredients and whisk to combine.
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7
Evenly spread the nuts across the bottom of the pie shell.
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8
Pour the filling over the nuts and place in the preheated oven.
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9
Lower the temperature to 325 degrees F and bake for 30 minutes.
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10
Turn the pie one-half turn and bake until set and golden, 10 to 15 minutes.
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11
Place on a wire rack to cool completely.
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12
Slice and serve with ice cream on the side and whipped cream on top.
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13
8 ounces flour, about 1 1/2 cups plus 2 tablespoons
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14
1 tablespoon sugar
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15
1/2 teaspoon salt
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16
1 stick cold butter, cut into 1/4-inch pieces
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17
2 tablespoons solid vegetable shortening
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18
3 tablespoons ice water
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19
Sift the flour, sugar, and salt into a large bowl.
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20
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
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21
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
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22
Add more water as needed to make a smooth dough, being careful not to over mix.
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23
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
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24
1 cup heavy cream
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25
3 tablespoons Nocello
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26
Whip the cream to soft peaks.
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27
Slowly drizzle in the Nocello and whip to firm peaks.
