Crunch Crust Nectarine Pie

1. 1

   In a small saucepan, combine 13 cup sugar and water.

2. 2

   Bring to a boil and boil for about 4 minutes, or until syrup begins to turn light golden brown.

3. 3

   Add granola, mixing it quickly with a fork.

4. 4

   Turn mixture out onto a nonstick or greased cookie sheet; let cool and harden.

5. 5

   Immediately fill empty pan with hot water to soak and loosen carmelized sugar.

6. 6

   Place cooled granola mixture in a plastic bag and crush with a rolling pin.

7. 7

   Firmly press two-thirds of the mixture into the bottom of a 9-inch pie plate.

8. 8

   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.

9. 9

   Drop spoonfuls of filling into pie shell; spread gently to level over crust.

10. 10

    Top with nectarine slices and sprinkle remaining crunch mixture around the edge of the filling.

11. 11

    Refrigerate overnight or for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.