Creamy Fresh Peach Pie (Or Tart) In A Nut Crust With Hazelnut Spread
- Pecan Nut Crust
- 1 cup All Purpose Flour
- 1 cup Peans, halved
- 1/2 cup Butter, cold - sliced + extra butter for buttering pan
- 1/2 cup Brown Sugar
- 1 teaspoon Cinnamon
- 1/2 jar or so of Nutella Hazelnut Spread
- Cream Cheese Filling with Peach Greek Yogurt
- 8 ounces Cream Cheese, cold
- 12 ounces Chobani Peach Greek Yogurt (or Vanilla Greek Yogurt if you can't find Peach)
- 5-6 Fresh Freestone Yellow Peaches, Peeled and Sliced
- 8 ounces Peach Preserves, melted and slightly cooled
- Set oven to bake at 375 degrees.
- In either a glass pie pan or a large tart pan (choose pie if you like a lot of filling; choose tart if you like less filling), liberally rub bottoms and sides with butter. Set aside.
- In a food processor, add all the ingredients EXCEPT the Nutella and process on pulse until it looks like sand. It won't take long, just a minute or two if that.
- Pour crust mixture into your choice of pan. Then using your knuckles, start pushing down and across into the rim to form a crust. It will be a thicker crust on the pie than on the tart.
- Bake for 20 minutes. Remove from oven and let cool for five minutes.
- After five minutes or so, spread 1/2 a jar (or more to taste) of Nutella onto the bottom of the still warm crust and up the sides. Then set aside to finish cooling while you make the filling.
- In a food processor, add the cream cheese and the peach Greek yogurt. Process until smooth and creamy.
- Add the cream cheese mixture on top of the Nutella layer and smooth to the edges of the pan.
- Add the sliced peaches to the top of the pie/tart in a circular pattern. I usually start at the outside and work my way in, but that's just me. You will probably use more peaches on the tart than on the pie.
- After decorating with the peaches, swirl the slightly cooled and melted Peach Preserves over the top of the whole pie or tart to glaze.
- If you eat it immediately, it will probably run slightly but it won't affect the taste at all! For a firmer texture, refrigerate for several hours or overnight. Enjoy!
nut crust, flour, peans, butter, brown sugar, cinnamon, nutella, cream cheese filling, cream cheese, chobani, peaches, preserves
Taken from food52.com/recipes/14153-creamy-fresh-peach-pie-or-tart-in-a-nut-crust-with-hazelnut-spread (may not work)