Crunch Crust Nectarine Pie

• 13 cup sugar plus, 2 tb sugar, divided
• 1 cup granola
• 8 ounces cream cheese (nonfat)
• 1/2 teaspoon vanilla extract
• 3 each nectarines

1. In a small saucepan, combine 13 cup sugar and water.
2. Bring to a boil and boil for about 4 minutes, or until syrup begins to turn light golden brown.
3. Add granola, mixing it quickly with a fork.
4. Turn mixture out onto a nonstick or greased cookie sheet; let cool and harden.
5. Immediately fill empty pan with hot water to soak and loosen carmelized sugar.
6. Place cooled granola mixture in a plastic bag and crush with a rolling pin.
7. Firmly press two-thirds of the mixture into the bottom of a 9-inch pie plate.
8. In a small bowl, with an electric mixer on high speed, beat cream cheese with vanilla extract and remaining 2 tablespoons sugar until smooth and fluffy.
9. Drop spoonfuls of filling into pie shell; spread gently to level over crust.
10. Top with nectarine slices and sprinkle remaining crunch mixture around the edge of the filling.
11. Refrigerate overnight or for at least 2 hours before serving.

sugar, granola, cream cheese, vanilla, nectarines

Taken from recipeland.com/recipe/v/crunch-crust-nectarine-pie-39779 (may not work)