instant dessert!

I came across an article about homemade crusts in Martha Stewart magazine and all of sudden, had to have a pie! I made a quick graham cracker crust and - because I had to be at my parents' for dinner within the hour - filled it with ready-to-eat cheesecake filling. I topped it with sliced nectarines, peaches and toasted almond slivers. (The crust was the best part, if I do say so myself!)

Crumb crust, from Joy of Cooking

1 1/2 cups fine crumbs made from graham crackers, chocolate or vanilla wafers or gingersnaps

6 tablespoons melted butter

1/4 cup sugar

1/4 teaspoon ground cinammon

Mix together with a fork or pulse in a food processor until all the ingredients are moistened. Spread the mixture evenly into a 10-inch pie pan or a 10- to 12-inch springform pan. Using your fingers or the bottom of a drinking glass, firmly press the mixture over the bottom of the pan and 1/2 inch up the sides. Freeze for 20 minutes or bake at 350 (make sure to grease your pie pan) until the crust is lightly browned and firm to the touch, about 10 to 15 minutes.