Temperature: 375° F

Ingredients

Instructions

Combine buttermilk and egg in a small bowl, whisk well.
Combine flour, sugar and salt in a large bowl; whisk well. Using a pastry blender, cut in shortening and butter until the largest pieces are the size of peas. Gradually add buttermilk mixture; mixing with a fork or fingertips until a dough is formed. (Note: all of buttermilk mixture may not be needed, dough should not be sticky. If, however, dough is crumbly after adding all of mixture, mix in sprinkles of ice water until desired consistency is reached). Divide dough into 2 round portions. Form each into a flat disk; cover with plastic wrap and refrigerate at least 2 hours, or up to 2 days.
Pour heavy cream into a chilled medium bowl; beat with an electric mixer on high speed until soft peaks form. Add confectionersâ?? sugar, 1-1/2 teaspoons vanilla and cinnamon; beat just until incorporated. Cover and refrigerate.
Remove one portion of dough from refrigerator (save remainder for another use). After allowing dough to soften slightly at room temperature, roll it out on a lightly floured surface and press it into a Emile Henry Artisan Ruffled Pie Dish. Trim dough so that it is even with the edge of the dish; refrigerate 20 minutes.
Preheat oven to 375 degrees F. Line pie crust with a ring of parchment paper that extends about 1-inch over the edge of the dish; fill with dried beans or pie weights. Bake 15 minutes; remove parchment and beans or weights. Continue to bake about 7 minutes, or until lightly golden. Transfer to a wire rack and allow to cool completely.
Melt chocolate squares in a double boiler over simmering water; stirring frequently. Add hazelnut spread, stir until smooth. Add marshmallows and milk, stir until marshmallows are melted and completely incorporated. Remove from heat; stir in hazelnut syrup and remaining teaspoon of vanilla. Transfer top of double boiler to a wire rack and allow mixture to cool completely, stirring occasionally.
Spread 1/2 cup of pecans over bottom of pie shell. Fold whipped cream into cooled chocolate mixture; pour over pecans and smooth top. Sprinkle evenly with remaining pecans. Freeze until firm.
When ready to serve, slice pie into 8 wedges and center each wedge on a dessert plate. Optional: Drizzle each plate with 1 to 2 tablespoons chocolate syrup before adding wedge of pie, or center each wedge of pie on a dessert plate and drizzle with 1 tablespoon caramel topping. Yield: 8 servings.