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Peach Cream Pie

Peach Cream Pie

Be sure to read the Notes for Success section above the recipe!
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Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes

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) 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 using either a traditional pie crust which you will have to make ahead of time OR 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 peaches enough to make 2 heaping cups then transfer to a high speed blender & blend smooth, make sure you have 1½ cups of total puree for the recipe. (You may cook the peaches with a bit of water to help them cook down to an easier puree)
  • Now take the 2 extra peaches or canned peaches (drained) & 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 90°F before folding in the whipped cream or you will melt it.
  • 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 store bought vegan whipping cream.
  • Top the finished pie with chopped fresh peaches

Video

Notes

Be sure to read the Notes for Success section above the recipe!
Storage Peach Cream Pie must be kept refrigerated and will stay fresh for up to 1 week wrapped loosely to prevent drying.
Tried this recipe?Let us know how it was!