by Ingredient

Crunch Crust Nectarine Pie

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1 Pie


15 min


10 min


2 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber


Amount Measure Ingredient Features
cup sugar
plus, 2 tb sugar, divided
1 cup granola
8 ounces cream cheese (nonfat)
½ teaspoon vanilla extract
3 each nectarines


Amount Measure Ingredient Features
79 ml sugar
plus, 2 tb sugar, divided
237 ml granola
231.2 ml/g cream cheese (nonfat)
2.5 ml vanilla extract
3 each nectarines


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.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 31524% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 313mg 13%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 18%
Sugars g
Protein 27g
Vitamin A 18% Vitamin C 10%
Calcium 13% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
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