Tuesday, September 3, 2013

Recipe Testing–Nectarines, Nilla Wafers and Vanilla Pudding

What to do, what to do?????


I’ve had a grande long weekend!  Rob and the girls went off to NYC for a family affair and I didn’t want to chance upsetting my back any further so I stayed behind.  They sent me this awesome picture!


So what did I do?  Well I caught up on Season 3 of Downton Abbey and then Season 1 and 2 of Sherlock.  I did the BBC proud :) They both pissed me off to be honest and now I must wait for the next seasons.  If you haven’t watched them do so now.  They are both on Amazon Prime, not sure about Netflix.

I also decided it was time to test some recipes but since I didn’t want to have to buy anything, I used what was on hand.  It’s amazing what one can find in a baker’s pantry; instant vanilla pudding, Nilla Wafers, and nectarines.

I made the crust using 3 cups of crushed Nila wafers, 1/4 cup of sugar and 1/3 cup melted butter.  Pressed into a 8” tart pan and baked at 350 for 25 minutes.  I had some left over so I did the same in a 6” tart pan.

I then made the instant vanilla pudding but then added a teaspoon of real vanilla bean paste to make it actually taste like vanilla pudding.  I was then going to make caramelized nectarines.  As I sliced into the first one I knew I was in trouble.  They had gone bad :(  I hate when that happens!  So with the smaller of the two tart shells, I melted some chocolate and covered the baked shell, then I covered with the vanilla pudding.  Dessert was made and it was delish, not pretty but delish!


Whilst I was out the next morning I bought some more nectarines and continued with my original plan and et voila!



Recipe: Caramelized Nectarine Pie

  • 3 cups Nilla wafers
  • 1/4 cup sugar
  • 1/3 melted butter
  • 1 package instant vanilla pudding
  • 1 tsp vanilla bean paste
  • 3 large nectarines sliced
  • 2 tbsp butter
  • 1/2 cup sugar
  • 1/4 apple juice
  1. In the bowl of a food processor, blend wafers, sugar and butter together until it starts to come together.
  2. Press into an 8” tart shell and bake at 350 for 25 minutes. Take out and let cool completely.
  3. Next up, make the pudding as per box directions and then add 1 tsp vanilla bean paste.
  4. Finally the nectarines. Put butter and sugar into a cast iron pan and heat until sugar and butter melt.  Add nectarines and coat completely.  Cook for 2-3 minutes then add the apple juice.  Bring to a simmer and cook until the nectarines are fully cooked. (They will start to look translucent/clear).
  5. Now lets pull it all together.
  6. Spread the vanilla pudding over the cooled tart shell.
  7. Then spiral the nectarines around the top of the pudding.
  8. Chill and serve!
  9. Enjoy!


So for a weekend to myself, I really enjoyed the silence!  I need to work on my spiraling technique however (it’s been a while, school actually).  But it’s still pretty :)

This beauty is off to friends and will get the 411 on the overall taste from them, however I did try one of the nectarines after they were caramelized and OH EM GEE.  The leftover syrup will be used on some vanilla ice cream soon soon!

I love testing recipes.  The inspiration hasn’t come around lately so I embraced it when it did. I hope you like it too!

Thanks for looking!


  1. I love the look of this lovely tart - and it sounds delicious too! Cute photo of your girls - I'm sorry your back is still bothering you. x

  2. It's too bad that you couldn't make the trip to New York for the memorial service and I'm sure you were missed. Your cookies were beautiful Karen.
    This nectarine pie looks so wonderful. After making the lemon one as well I hope you saved some of both for Rob and the girls when they got home ;)

  3. I have wanted to try a tart for awhile,especially since I have my tart pan!! Thanks! I will try this!