Chilled Nectarine-Yogurt Pie
Get ready to indulge in a delightful treat with this refreshing homemade nectarine yogurt pie recipe. The crust, made with a flavorful blend of almonds and graham crackers, provides a crunchy base for the creamy filling that's infused with the natural sweetness of honey and bright notes of almond extract. Topped with fresh nectarines and blueberries, this pie is not only visually stunning but also a perfect balance of textures and flavors that will leave you craving for more. An ideal dessert to share with loved ones or enjoy as a special treat just for yourself.
— Constant Cookbook
Ingredients
- 1/2 cup finely chopped whole raw almonds
- 1 1/3 cups graham cracker crumbs
- 2 Tbs. firmly packed light brown sugar
- 1/2 tsp. salt
- 1/3 cup unsalted butter, melted
- 3 Tbs. water
- 1 Tbs. (1 package) unflavored gelatin
- 1 1/4 cups plain whole-milk yogurt
- 1/4 cup honey
- 2 tsp. pure almond extract
- 1 lb. firm but ripe nectarines, pitted and finely chopped
- 3/4 cup heavy cream
- Thinly sliced nectarines and/or blueberries for garnish
- Small fresh mint leaves for garnish
Instructions
- Preheat an oven to 350°F.
- To make the crust, in a food processor, combine the almonds, graham cracker crumbs, brown sugar and salt. Pulse just until the nuts and cracker crumbs are finely and uniformly ground. Do not overprocess or the almonds will turn pasty. Pour in the melted butter and pulse just to combine. Press the crumb mixture evenly onto the bottom and sides of a 9-inch pie dish. Bake until lightly browned and crisp, 8 to 10 minutes. Transfer the pie dish to a wire rack and let cool completely, about 30 minutes.
- Meanwhile, make the filling: Pour the water into a small heatproof bowl and sprinkle the gelatin over the top. Let soften for 3 to 5 minutes.
- In a medium bowl, whisk together the yogurt, honey and almond extract. Gently stir in the chopped nectarines. Set aside.
- Place the bowl holding the softened gelatin over but not touching simmering water in a small saucepan and stir until the gelatin dissolves. Stir the gelatin mixture into the yogurt mixture.
- Pour the cream into a chilled bowl. Using an electric mixer, beat the cream on medium speed until soft peaks form. Using a spatula, gently fold the whipped cream into the yogurt mixture until no streaks remain. Pour the filling into the cooled piecrust and refrigerate until well chilled and set, at least 1 hour or up to 3 hours.
- When ready to serve, arrange the nectarine slices and/or blueberries in an attractive pattern on top of the pie. Garnish with the mint, cut into wedges and serve cold. Serves 8 to 10.
- Adapted from Williams-Sonoma <i>Good Food to Share,</i> by Sara Kate Gillingham-Ryan (Weldon Owen, 2010).
Comments
No comments found.