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Nectarine Cream Pie

 Nectarine Cream Pie
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!
6-8 ServingsPrep: 20 min. + chilling


  • 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 McCormick® Pure Almond Extract
  • 1 cup heavy whipping cream, whipped
  • 1 pastry shell (9 inches), baked
  • 2 cups sliced peeled fresh or frozen nectarines, thawed


  • 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.

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Nectarine Cream Pie (continued)

Nutritional Facts: 1 serving (1 piece) equals 395 calories, 22 g fat (12 g saturated fat), 57 mg cholesterol, 143 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.