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.