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Peach Cream Pie

Peach Cream Pie

The peach puree can be made from 2 medium fresh ripe, canned or poached peaches
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Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes

Ingredients
  

For the Peach Mousse:

  • 1 cup 150g Vegan White Chocolate
  • Plant Milk ½ cup 118ml
  • Peach Puree ¾ cup 177ml
  • Granulated Sugar 2 Tablespoons 28g
  • Agar *see notes for success ¾ teaspoon
  • Peach Extract 1 teaspoon 5ml
  • Vegan Whipped Cream enough for 2 cups total whipped volume
  • Fresh or canned peaches *optional 1 cup

For the Peach Compote:

  • 4 Fresh Ripe or frozen peaches peeled & small diced
  • Granulated Sugar 2 Tablespoons 28g *optional
  • White Wine OR Water 3 Tablespoons

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
  • First prepare the pie dough recipe as per the instructions on that recipe post. *I make my pie dough the day before so it has time to chill & relax in the refrigerator overnight
  • Roll the pie dough into an un greased 9" pie plate & prick the bottom with a fork for steam vents
  • Blind bake it with pie weights *see video at 350°F for 10 minutes then remove the pie weights & parchment paper and bake for another 10 minutes until golden brown
  • Prepare the peach compote by cooking the chopped peaches, sugar & white wine or water over medium heat until the peaches break down slightly & it looks like thick peach jam
  • For the peach mousse First chop the peaches for the filling into small cubes and reserve.
  • Then puree the other measure of peaches with the plant milk and sugar and then transfer it to a sauce pot
  • Add the agar and then whisk smooth while cooking over medium to high heat stirring constantly to avoid burning.
  • Once it boils let it bubble for about 30 seconds then remove from the heat and add the vegan white chocolate and the peach extract, stir smooth
  • Transfer to a large mixing bowl and monitor it as it cools, stirring occasionally to prevent gelling along the rim of the bowl
  • You want to cool it to to at least 90°F before folding in the whipped cream or you will melt it.
  • Once you are getting close to 90°F you should whip the cream measure that is listed for the filling, and have it ready to fold in.
  • Once the mousse base is cooled fold the whipped cream in 2 stages.
  • Add the reserved 1 cup of chopped peaches and pour into the cooled pie shell
  • Refrigerate to set and then spread the peach compote over top
  • Now whip the whipped cream for the topping with optional confectioners sugar for sweetener *I use ¼ cup confectioners sugar per 1 pint of SILK brand heavy whipping cream.
  • Top the finished pie with chopped fresh peaches

Video

Notes

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!