Adapted from Marbled, Swirled, and Layered by Irvin Lin
. Feel free to swap in almond flour in place of the hazelnut if you like, or use a chocolate cookie crust. I made this in a 10" pie pan and I had a little filling leftover. Use a deep-dish 9" pan if you've got one, or make this in a standard pie pan and layer the extra filling into a few small mason jars for snacking.