Balsamic Nectarine-Strawberry Lemon Pie
Crust: 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
BALSAMIC NECTARINE-STRAWBERRY LEMON PIE
- Bake pie crust as directed on package, using a PYREX® EASY GRAB™ 9.5 INCH PIE PLATE; cool.
- 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.
- 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.
- 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.