I look forward to nectarine and peach season all year long!  There is something about that sweet, juicy fruit that just screams summer.  In this pie, I paired an extra thick and crumbly graham cracker crust with a luxurious cream cheese topping and bright, fresh nectarines to create a perfect bite of southern comfort.  A little bit of apricot liqueur adds some crisp acidity and intensifies the nectarine flavor.  It’s sweet, salty, creamy and exactly what I want after a BBQ on a hot summer night. And if a little of that apricot liqueur ends up in your glass with it, I won’t judge!

Graham Cracker Crust

12 whole graham crackers, roughly crumbled into pieces

1/4 cup sugar

3/4 cup salted butter, melted

 

Nectarine Filling

3 pounds ripe Nectarines, pitted and cut into 1/3″ slices

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

1 tablespoon lemon juice

3 tablespoons Gerard apricot liqueur or peach schnapps

Pinch of table salt

 

Whipped Cream

8 ounces cream cheese, room temperature

½ cup granulated sugar

1 teaspoon vanilla extract

1/8 teaspoon table salt

2 cups heavy cream

 

Directions:

For the graham cracker crust, preheat oven to 350 degrees. Process graham crackers and 1/4 cup sugar in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined. Transfer crumbs to 9-inch pie plate. Using bottom of measuring cup or ramekin, press crumbs into bottom and up the sides of plate. Bake until crust is fragrant and beginning to brown, about 15 minutes. Allow crust cool completely, about 35 minutes.

For the whipped cream, in the bowl of a stand mixer fitted with a whisk attachment combine cream cheese, 1/2 cup sugar, 1 teaspoon vanilla, and salt. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, about 2 minutes more, scraping bowl as needed. Cover and set aside in refrigerator.

For the nectarine filling, in a large bowl gently fold together the nectarines, 1/2 cup sugar, 1/2 teaspoon vanilla and lemon juice. Allow to sit at room temperature for about 30min. Strain juices from nectarines and reserve. Add 1/2 cup of the macerated nectarines to the bowl of food processor fitted with metal blade, and give five 1-second pulses. Place the remainder of the macerated nectarines in the refrigerator.

In small saucepan over medium-high heat, simmer nectarine purée, reserved juices, and apricot liqueur or peach schnapps until very syrupy and reduced by about two thirds, 3 to 5 minutes. Set aside until cooled. Pour reduced syrup over macerated nectarines, and toss to combine.

To assemble, mound the nectarines into the graham cracker crust. Working from the center to the outer edges spread the whipped cream topping over the nectarines. Serve. Keep any leftovers refrigerated.