Crunch Crust Nectarine Pie

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.