For the pie crust, put flour, salt, and sugar into food processor. Process until mixed. Add butter. Process with on off turns until mixture resembles coarse crumbs. Mix egg yolks, half and half and vanilla, add to food processor with motor running. Process just until mixture starts to form a ball. Remove to a sheet of wax paper and press dough together into a flat disk. Refrigerate until firm, about 30 minutes. Heat oven to 375 degrees. Roll dough between 2 sheets of floured wax paper to 1/2 inch thickness. Remove 1 sheet of wax paper. Gently put dough into a 10 inch pie plate paper side up. Carefully remove paper and press and trim dough to fit into pan. Refrigerate for 30 minutes. Line dough with foil and fill with pie weights or dry beans. Bake 15 minutes. Remove foil and dry beans. Continue baking until golden, about 10 minutes more. Cool completely on wire rack. For filling, arrange cashews and hazelnuts over bottom of cooled crust. Put brown sugar, butter, corn syrup and cream into a medium saucepan. Cook and stir until sugar dissolves & boils. Pour hot filling over nuts. Bake until filling bubbles, about 15 to 20 minutes. Cool completely on wire rack. For hazelnut cream, beat cream in small mixer bowl until soft peaks form. Beat in liqueur. Serve pie cut into thin wedges with a dollop of the whipped cream.{$7e}(Original recipe for 10)
