There’s nothing better than fresh juicy peaches at the height of the season!
And this Vegan Peach Cream Pie is a great way to use up those perfect peaches!
Fluffy peach mousse and whipped cream topping!
Keep the entire thing No~Bake with a cookie crust
Or make a traditional pie crust with the best recipe for vegan pie crust
Not sponsored by any product or company below
Notes for Success:
Make this entire Peach Cream Pie low sugar by using your favorite sugar substitute in place of the sugar listed in all the recipes below!
In the video I used a traditional baked pie crust which is completely your option, but to keep this one No Bake today I am listing the recipe for a cookie crust instead. Click here for traditional Pie Dough
Additionally I used a recipe heavy in vegan white chocolate which I think is a more difficult ingredient to buy not only due to cost but availability. So I have revised the recipe below to reflect more user friendly ingredients
Fresh peaches or canned peaches will work great for this recipe! Or if you can find these amazing Vanilla Poached Peaches from the Amish Wedding Kitchen like I did! Absolutely amazing!
Agar can be a tricky ingredient in No Bake Desserts such as this one. A heavy hand ~ even a pinch too much~ can be the difference between creamy delicious and rubbery inedible! I use 900 Strength agar in my recipes
If you are making my recipe for homemade vegan whipped cream, be sure to plan one day ahead and read the entire recipe post before beginning
Today I am using Peach Extract from Olive Nation to kick up the peach flavor throughout this pie but this is completely optional
Peach Cream Pie
Ingredients
For the Crust
- 15 Graham Crackers (approx 2 cups) 210g
- 6 Tbs Vegan Butter
- 2 Tbs Granulated Sugar
For the Peach Mousse:
- 1½ cups Peach Puree (4-6 peaches) *see instructions 340g
- 1 cup Plant Milk 118ml
- 2 Tbs Granulated Sugar 28g
- 5 Tbs Cornstarch 40g
- ½ teaspoon Agar
- 1 teaspoon Peach Extract 5ml
- 2 cups Vegan Whipped Cream
- 1½ cups Fresh Peach or canned peaches chopped
For the Topping
- 2 cups Vegan Whipped Cream
- ¼ cup Confectioners Sugar
- 1 large Fresh Peach
Instructions
- If you are making my recipe for homemade vegan whipped cream you must prepare the mix one day ahead of time for best results. Be sure to read that entire blog post for the whipped cream recipe before beginning otherwise use your favorite store bought brand - you will need 4 cups fully whipped cream for this entire recipe
- First prepare the crust by crushing the graham crackers with the sugar in a food processor to fine crumbs. Add the melted vegan butter & pulse until it resembles wet sand
- Press the crumbs into an un-greased 9" deep dish pie plate then freeze while you prepare the peach mousse
- For the peach puree peel & rough chop 4-6 medium/large peaches enough to make 2 heaping cups then transfer them to a high speed blender & blend smooth, make sure you have 1½ cups of puree for the recipe
- Now take the 2 extra peaches or canned peaches drained, then chop into small bite sized pieces & reserve for the mousse filling you will need approx 1-1½ cups
- Now make the peach mousse, place the peach puree with the plant milk, sugar, cornstarch & agar to a medium sauce pot & heat over medium-high heat whisking constantly while bringing to a boil
- Once it boils let it bubble for about 10 seconds then remove from the heat & add the peach extract. Transfer the entire mixture to a large mixing bowl & occasionally whisk to release the heat as it cools to at least 100°F before folding in the whipped cream or you will melt it.
- Once you are getting close to 100°F you should whip your favorite brand of vegan whipping cream & you will need 2 cups of fully whipped cream
- Once the mousse base is cooled fold the whipped cream in 2 stages. The first addition gets whisked in to lighten then fold gently the remaining whipped cream
- Fold in the reserved chopped peaches then pour the peach mousse filling into the reserved crust
- Refrigerate to set to cold then whip the whipped cream for the topping with optional confectioners sugar for sweetener *I use ¼ cup confectioners sugar per 1 pint of vegan whipping cream.
- Top the finished pie with chopped fresh peaches