Crunch Crust Nectarine Pie
Submitted by grannyv
No-bake nectarine pie with a caramelized granola crunch crust and vanilla cream cheese filling. Light, fresh, and summer-ready with just five ingredients.
YIELD
1 PiePREP
15 minCOOK
10 minREADY
2 hrsThis pie has no business being this good with only five ingredients.
Granola gets tossed in caramelized sugar, cooled, crushed, and pressed into a pie plate for a crust that shatters like candy. The filling is whipped nonfat cream cheese with vanilla and sugar, spread smooth and topped with sliced fresh nectarines.
No oven needed after you make the crust. Just assemble, chill, and slice.
It’s light enough for a summer dessert and pretty enough for company. The caramelized granola crust is the real star here, toasty and brittle against the creamy filling and juicy fruit.
Chef Tips
- Work fast when mixing the granola into the caramel. Sugar hardens quickly and waits for nobody
- Fill the saucepan with hot water immediately after pouring out the granola. Caramelized sugar is a nightmare to clean otherwise
- Use ripe but firm nectarines so they hold their shape and don’t weep juice into the filling
- Chill at least 2 hours, but overnight is even better. The crust firms up and the flavors settle
Ingredients
Directions
In a small saucepan, combine ⅓ cup sugar and water.
Bring to a boil and boil for about 4 minutes, or until syrup begins to turn light golden brown. Add granola, mixing it quickly with a fork.
Turn mixture out onto a nonstick or greased cookie sheet; let cool and harden.
Immediately fill empty pan with hot water to soak and loosen carmelized sugar.
Place cooled granola mixture in a plastic bag and crush with a rolling pin.
Firmly press two-thirds of the mixture into the bottom of a 9-inch pie plate.
In a small bowl, with an electric mixer on high speed, beat cream cheese with vanilla extract and remaining 2 tablespoons sugar until smooth and fluffy.
Drop spoonfuls of filling into pie shell; spread gently to level over crust.
Top with nectarine slices and sprinkle remaining crunch mixture around the edge of the filling.
Refrigerate overnight or for at least 2 hours before serving.
Comments
