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Balsamic Nectarine-Strawberry Lemon Pie

Balsamic Nectarine-Strawberry Lemon Pie

Recipe Details
  • YIELD: 12
  • PREP TIME: 20 minutes
  • TOTAL TIME: 2 hours 50 minutes
  • Balsamic Nectarine-Strawberry Lemon Pie

    1 refrigerated pie crust (from a 2-crust package)

    Balsamic Fruit Compote:
    1/2 cup white balsamic vinegar
    1/4 cup granulated sugar
    2-1/2 cups sliced fresh nectarines
    1-1/2 cups sliced fresh strawberries
    2 tablespoons thinly sliced fresh basil leaves

    Lemony Filling:
    1/2 teaspoon unflavored gelatin
    2 tablespoons water
    3/4 cup whipping cream
    1 jar (10 oz) lemon curd

    Whipped Cream Topping:
    1 pint whipping cream
    1/4 cup powdered sugar



    1. Bake pie crust as directed on package, using a PYREX® EASY GRAB™ 9.5 INCH PIE PLATE; cool.
    2. In 1-quart saucepan, heat balsamic vinegar and granulated sugar to boiling. Boil until mixture has reduced to about 1/2 cup, about 5 minutes; cool. In a medium bowl, place 2 cups of the nectarines, 1 cup of the strawberries and 1 tablespoon of the basil. Drizzle with balsamic mixture; toss gently to coat. Spoon into cooled baked crust.
    3. In a small bowl, stir together gelatin and water; let stand about 10 minutes or until gelatin is dissolved. In a large bowl, beat 3/4 cup whipping cream with electric mixer on medium speed until soft peaks form. Add gelatin mixture; continue beating until stiff peaks form. Fold in lemon curd. Spoon over fruit filling. Refrigerate at least 2 hours.
    4. In a chilled bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form. Mound whipped cream on top of lemon filling, tucking remaining 1/2 cup nectarines and 1/2 cup strawberries underneath. Sprinkle with remaining 1 tablespoon basil. Serve immediately.

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