Now that the white chicken chili is on the stove, it’s time to turn attention to the nectarine white chocolate cream pie on the other side of the kitchen. There are quite a few seasonal fruits available – nectarines, plums, cherries, and strawberries among my favorites – so I’m hoping to do as much experimentation as possible before autumn arrives and my attention gets turned to apples, cranberries, turkey, maple, and other flavors that tend to be best when the air has a bit of a nip in it. It almost seems impossible but before we know it, it will be time to put on sweaters and light the fires.
For those of you who have a copy of the cookbook, this particular nectarine white chocolate cream pie recipe is found on page 248. The finished pie serves 8 people and is fairly simple, especially if you make the crust and filling a day in advance, finishing the final steps a couple of hours before you intend to serve it to your family or guests. I haven’t, yet, worked out the nutritional information or cost but it is a bit expensive between the fruit itself, almonds, and Lindt white chocolate. A really rough, back-of-the-envelope tally would put the ingredient outlay at around $15.00-$20.00 for the entire dessert, meaning if you were going to sell it in a nicer restaurant, you’d need to charge between $7.50 and $10.00 per slice to ensure a profit (though, to be fair, you’d be getting your ingredients at wholesale so you might be able to lower that a bit and still come out fine).
Ingredient List for Nectarine White Chocolate Cream Pie Recipe
Crust of the Pie
- Nonstick vegetable oil spray
- 7 whole graham crackers (about 4 ounces)
- ½ cup whole almonds
- 4 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 3 tablespoons unsalted butter, cut into 6 pieces
- ¼ teaspoon salt
Filling of the Pie
- 2⅓ cups whole milk
- ½ vanilla bean, split in half lengthwise
- ¼ cup cornstarch
- ¼ cup sugar
- 3 large egg yolks
- Pinch of salt
- 5 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 1 tablespoon amaretto or other almond liqueur
- 2 ripe nectarines or peaches, pitted, sliced
- 1 cup chilled heavy whipping cream
- 2 tablespoons sugar
- White chocolate shavings or curls (optional)
- Nectarine or peach slices (optional)
At this point, I’ll let the pictures do the talking …
At this point, the pie needs to cool. We are going to go back to the chili recipe we are making and let this sit in the refrigerator overnight … See you tomorrow.
We’re back. Time to get serious about this nectarine white chocolate pie. With the crust in the refrigerator, the filling, or custard, needs to be made.
I’m waiting … waiting … two hours need to pass. Back to my Civilization V game. I’m playing as Poland on Emperor difficulty.
There, done! Internet time is magic time.
Update: The pie has been cut, the family has tried it. Mom brought a piece home to my dad and youngest sister, both of whom raved about it. My dad called it “phenomenal”, which is a word he doesn’t use often, and my sister wants “15 pieces” on reserve the next time we make it as it is now required that I bring it to family dinners. My dad said he grew up with a nectarine tree by the swimming pool behind his house in California and he’d eat off it as a kid, often a bit before ripeness, so he loves the fruit despite almost never getting it. I will now be making these for the rest of my life. I never would have guessed the reaction.
The bottom line verdict? If you like nectarines, you’ll love this nectarine white chocolate cream pie. If you don’t, the core of the recipe would work with almost any sweet fruit you can imagine so adapt it to your own family’s palette.