Instructions

1. Preheat the oven to 350 degrees F.
2. Combine cracker crumbs, melted butter, and sugar in a mixing bowl. Stir together until evenly incorporated. Pour mixture into a 9-inch round pie dish. Press evenly over the bottom and up the sides of the dish using a glass.
3. Bake in the oven until golden brown, 7 to 10 minutes. Let cool slightly while you prepare the filling.
4. Beat together the granulated sugar, brown sugar, milk powder, and salt with a paddle attachment at low speed.
5. Add the melted butter and mix until all ingredients are wet. Scrape down the sides of the bowl.
6. Mix in the heavy cream and vanilla and beat for 2 to 3 minutes until fully incorporated, scraping down the sides as needed.
7. Keep the speed set to low as you add in the egg yolks and peanut Nutella. Mix this until the mixture is glossy, about 3 minutes.
8. Evenly fill the crust with the filling, then bake for 15 minutes.
9. Reduce the oven temperature to 325°F and bake for 15 more minutes. The pie should be fairly brown on top. It may still be a little jiggly. If it is very jiggly, give it 5 more minutes.
10. Remove the pie from the oven and place the pie pan on a cooling rack and allow it to cool for 30 minutes. Then wrap it with tin foil and place it in the freezer for at least 2 hours, or overnight. Move the pie from the freezer to the fridge 1 hour before you are planning to serve it.
11. Dust it with powdered sugar before serving.