Nectarine Cream Pie Recipe
Nectarine Cream Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is a good dessert on hot summer days like we have here in Florida. It's cool and cheery, and it also tastes yummy!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 cup sliced fresh or frozen unsweetened strawberries, thawed
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • Red food coloring, optional
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1 cup heavy whipping cream, whipped
  • 1 pastry shell (9 inches), baked
  • 2 cups sliced peeled fresh or frozen nectarines, thawed

Directions

In a bowl, mash the strawberries. In a saucepan, combine the sugar, cornstarch and water until blended; Stir in mashed berries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and food coloring if desired. Cool.
In a small bowl, beat the cream cheese, confectioners' sugar and extract until smooth. Fold in whipped cream. Spoon into the pastry shell. Arrange nectarines over cream mixture. Top with strawberry mixture. Refrigerate until set, about 3 hours. Yield: 6-8 servings.
Originally published as Nectarine Cream Pie in Country Extra July 2002, p51

Nutritional Facts

1 piece: 395 calories, 22g fat (12g saturated fat), 57mg cholesterol, 143mg sodium, 48g carbohydrate (33g sugars, 1g fiber), 3g protein.

  • 1 cup sliced fresh or frozen unsweetened strawberries, thawed
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • Red food coloring, optional
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1 cup heavy whipping cream, whipped
  • 1 pastry shell (9 inches), baked
  • 2 cups sliced peeled fresh or frozen nectarines, thawed
  1. In a bowl, mash the strawberries. In a saucepan, combine the sugar, cornstarch and water until blended; Stir in mashed berries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and food coloring if desired. Cool.
  2. In a small bowl, beat the cream cheese, confectioners' sugar and extract until smooth. Fold in whipped cream. Spoon into the pastry shell. Arrange nectarines over cream mixture. Top with strawberry mixture. Refrigerate until set, about 3 hours. Yield: 6-8 servings.
Originally published as Nectarine Cream Pie in Country Extra July 2002, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forNectarine Cream Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review