Peaches ‘n Cream Pie {Vegan, Paleo}

8 simple ingredients are all you need to make this Paleo & Vegan Peaches ‘n Cream Pie! You won’t miss the gluten, dairy, eggs or refined sugar!

Tender peaches simmered in a maple cinnamon glaze, swirled with fresh whipped cream on a flaky, buttery crust. Sprinkle some toasted pecans on top and you have a pie that’s to-die-for!

For the Unbelievers

You won’t believe this flaky pie crust is gluten & grain-free, and the whole recipe only has a few tablespoons of sweetener.

It’s so sweet, creamy, and peachy-keen 😉 You can absolutely serve this to “non-healthy eaters” and win them over.

The crust tastes just as good as the flour, butter & sugar kind. And who doesn’t love whipped cream?? lol

Summer-Schlummer

I don’t know about you, but stores here in Texas are still full of fresh peaches! Who says peach pie has to be for summertime only? (Well, it also still feels like summer here… with temps in the mid 90’s, ha) So if you still have peaches, take advantage of them! If you *don’t* have any fresh peaches, canned works, too!

Oops I did it again

If you saw my recent recipe Blueberry Cream Pies, you’ll recall that cooking fruit is NEW to me! I’m facing my fears of cooked fruit, lol. I tried it… and I liked it! Yay!

And a special thanks to my friend, Cheryl for suggesting I make a Peaches ‘n Cream Pie. I love getting recipe requests so keep ’em coming. Maybe I should do apples next! 🙂 What do you think?

So, the most *crucial* part of enjoying cooked fruit (for me, anyway), is pairing it with something with texture. For this recipe, I used a firm, flaky almond flour crust (SO GOOD), and the soft crunch of roasted pecans (LOVE) — I sprinkled some in the filling AND some on top when serving. My favorite parts! I just didn’t want to cover up those gorgeous peaches for the photo 😉 

To Peel or Not to Peel?

I learned a SUPER quick and easy way to remove the skins. You basically just blanch the peaches. It only takes 30 seconds. Then put them directly into a bowl of ice water. The skin comes right off when you pinch it.  It’s up to you. Peeling the skin is optional! But it does keep the peach filling ultra smooth and creamy.

Ps your house will smell AMAZING..

..after cooking the peaches! Cinnamon, maple, peach and a hint of coconut. Heavenly!! Smells like fall 🙂 Hope you enjoy!

Pps. If you love cinnamon & pecans, be sure to check out my Cinnamon Crunch Pie, Low- Carb Snickerdoodle Cheesecake and Chocolate Turtle Pie.

Don’t forget to save this recipe on Pinterest:

Peaches 'n Cream Pie {Vegan/Paleo}

Tender cinnamon maple peaches swirled in whipped cream on a flaky buttery crust. Yummm

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8 slices

Author: Emily

Ingredients

Crust

• 1 1/2 cups almond flour
• 3 Tbs coconut oil - melted
• 1 1/2 Tbs maple syrup
• 1 Tbs water
• Pinch of pink salt

Peach Filling

• 3 Peaches - ~2 cups diced (plus 1 peach for garnish)
• 2 Tbs maple syrup
• 2 Tbs chopped pecans - (plus more for garnish)
• 1 Tbs coconut oil
• 1 1/2 tsp cinnamon
• Splash of vanilla
• Dash of Himalayan pink salt

Cream

• 1 13.7 oz can coconut milk - refrigerated overnight
• 1/2 Tbs maple syrup
• 1/2 Tbs vanilla

Instructions

To make the crust:

• Preheat oven to 375 degrees. Grease a pie plate with coconut oil.
• In a medium bowl, mix almond flour and salt. In a small glass measuring cup, melt coconut oil and add maple syrup and water. Pour over dry and mix.
• Press dough evenly into a standard size pie plate. Poke all over several times with a fork.
• Bake for approximately 15-17 min, until lightly golden. Set aside to cool completely.

To make the peaches:

• While the crust is baking, cut a small slit on 3 peaches. Place in a pot of boiling water for 30 seconds. Remove with a slotted spoon and immediately put them in a bowl of ice water. Peel off the skin starting at the slit.
• Chop peaches into bite size chunks.
• In a skillet over medium heat, add filling ingredients. Stir to coat and bring to a bubble. Reduce heat to medium low. Let simmer for 5-10 minutes (depending on how soft you like them), stirring occasionally.

To make the whipped cream:

• Carefully scoop out the solid cream from a can of coconut milk into a medium size mixing bowl. Use a hand mixer to whip until fluffy (about 30 seconds). Add vanilla and maple syrup and mix again.

To assemble:

• Once the crust has cooled, pour the peaches over the crust. Add the whipped cream on top, leaving a 1" border. Swirl cream and peach mixture with a spatula. Garnish with fresh peach slices.
• Refrigerate for 2-3 hours. Enjoy with a sprinkle of extra toasted pecans!

Notes

Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 

Featured Products:

I always recommend Thai Kitchen brand coconut milk. It seems to separate and whip the best.

Tip: keep a can or two in your fridge at all times so you're ready whenever the mood strikes!

To store: Keep this pie refrigerated for up to 5 days. Freezing is not recommended, since it will change the texture of the fruit and cream.

Tried this recipe?Tag @emily.likes.food #prettypies!