Dairy-Free Frozen Peach Cream Pie

Dairy-Free Frozen Peach Cream Pie is the perfect way to enjoy peaches this summer! It’s no-bake and requires just seven ingredients, resulting in a creamy peach and banana filling that sits on top of an easy grain-free almond crust!

As we’re heading into the middle of August, I’m trying to hang on to all the summer fruit and frozen treats. I’m also in a little disbelief that this summer is flying by so quickly. Did I blink and miss a few weeks?! It definitely feels that way this year.

Dairy-Free Frozen Peach Cream Pie

So to keep the summer vibes going for a few more weeks, here’s another frozen, fruity summer dessert for you to try! This frozen peach cream pie actually contains zero cream. It’s creamy from the frozen bananas and cashew butter, so it’s dairy-free and easily made vegan if you forego the drizzle of honey on top. And if you’re looking for a gluten-free and/or grain-free dessert, the pie crust is made with just almonds, almond butter, dates and maple syrup. It has a chewy, nutty texture that’s the perfect base for a frozen dessert.

And if you’re anything like me, and love a dairy-free and grain-free dessert, you might also enjoy…..

• Chocolate Peanut Butter Nice Cream Cake

• Blueberry Skillet Cookie

• Lemon Raspberry Almond Crumb Cake

What ingredients do you need to make this peach cream pie?

You need just seven ingredients:

• Frozen peach slices
• Frozen banana chunks
• Cashew butter
• Almond butter
• Maple syrup
• Almonds
• Dates

How do you make this no-bake peach pie?

You need just a pie plate or tart pan, and a high-powered food processor to make this no-bake frozen treat.

To make the crust, just add your almonds, dates, almond butter and maple syrup to the food processor and process on high until a crumbly mixture forms. You should be able to pinch together the mixture with your fingers. If it doesn’t stick together, just add another drizzle of maple syrup.

Press the mixture into the bottom of your pie plate/tart pan and set aside. Wipe out the food processor and add the ingredients for the peach filling – peaches, bananas, cashew butter and maple syrup. Process on high until the mixture is thick and creamy. This will take a few minutes, and you will need to stop the processor a few times to stir the mixture and scrape down the sides.

Pour the peach filling onto the prepared crust. Smooth out the top and place in the freezer for 4-5 hours to set up.

Can you use fresh peaches in this frozen peach cream pie?

To make life easier, I use pre-sliced, frozen peaches, but you can absolutely use fresh peaches. Just peel and slice your fresh peaches, and then arrange them in a single layer on a baking sheet that’s lined with parchment or wax paper. Place in the freezer for a few hours until the slices are frozen.

How can you serve frozen peach cream pie?

• First, you’ll need to take this pie out of the freezer about 10-15 minutes before serving and let it sit at room temperature so it cuts easily. (Of course, if it’s a really warm day, adjust this time accordingly).

• Once thawed enough to slice, one of my favourite ways to serve this frozen peach pie is with a few fresh peach slices on top and a drizzle of honey. If you have some raspberries or blueberries, adding a few to the top of the pie is also a nice touch.

• You can also serve this pie with coconut cream, or even yogurt or whipped cream if you don’t need this dessert to be dairy-free.

• And if you have some grain-free granola on hand, a sprinkle of that on top adds a nice crunchy texture to the pie topping!

How do you make this pie a vegan peach pie?

The crust and peach filling are already vegan, so if you want to keep this peach pie recipe vegan, just forego the drizzle of honey on top, and make sure any cream you serve on the side is vegan, such as coconut cream.

Additional Tips for making Dairy-Free Frozen Peach Cream Pie:

• As with most of my frozen desserts, a powerful food processor or blender would be helpful to cream together the frozen bananas and peaches. If you have a less powerful food processor, you can make the peach filling in two batches. Just keep the first batch in the freezer while you make the second.

• You can also add a little bit of almond or coconut milk to the frozen fruit to help loosen up the mixture in the food processor. Just note that the more liquid you add, the less creamy the filling will be and it may get icy when it freezes.

• I used cashew butter in the peach filling to add a creamy texture without an overpowering taste or colour, but you can also use almond butter. It may just give the pie filling a brown tint.

Pin this Dairy-Free Frozen Peach Cream Pie to make for dessert!

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Dairy-Free Frozen Peach Cream Pie

★★★★★ 5 from 17 reviews

• Author: Leanne
• Prep Time: 15 minutes
• Total Time: 5 hours
• Yield: 10 slices
• Category: Dessert
• Method: No-bake
• Cuisine: Gluten-Free

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Description

Dairy-Free Frozen Peach Cream Pie is no-bake and requires just seven ingredients, resulting in a creamy peach and banana filling that sits on top of an easy grain-free almond crust!

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Ingredients

For the almond crust:

• 3/4 cup almonds, natural and whole
• 3/4 cup dates, pitted and whole
• 3 tablespoons almond butter, natural and unsalted
• 2 tablespoons maple syrup

For the peach filling:

• 3 cups frozen banana chunks
• 2 cups frozen peach slices (skins removed)
• 1/4 cup natural cashew butter
• 1 tablespoon maple syrup

Optional toppings:

• Fresh peach slices
• Fresh raspberries or blueberries
• Honey
• Granola
• Coconut cream

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Instructions

1. Prepare crust: In a food processor, add the almonds, dates, almond butter and maple syrup, and process until a crumbly mixture forms but easily sticks together between your fingers. If it doesn’t stick, just add another drizzle of maple syrup. Press into a 9-inch tart pan or pie plate.
2. Prepare filling: Wipe out the food processor and add the bananas, peaches, cashew butter and maple syrup. Process on high until the mixture is thick and creamy. This will take a few minutes and you will need to stop a few times to stir the mixture and scrape down the sides. Pour the peach filling onto the prepared crust. Smooth out the top and place in the freezer for 4-5 hours to set up.
3. Serving and storing pie: Remove from freezer 10-15 minutes before serving and let sit at room temperature before slicing. Serve with fresh peach slices, berries, honey, granola and/or coconut cream. Store any leftover slices (without fresh fruit topping) in the freezer.

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Notes

1. If you don’t have a powerful food processor or blender, you can make the peach filling in two batches. Just keep the first batch in the freezer while you make the second. You can also add a little bit of almond or coconut milk to the fruit mixture to loosen it up, but the more liquid you add, the icier the filling will get.
2. I used cashew butter in the peach filling to add a creamy texture without an overpowering taste or colour. You can use almond butter, but it may add a brown tint to your filling.
3. To make life easier, I’ve used frozen peaches in this recipe, but you can use fresh peaches. Just peel and slice your fresh peaches and arrange in a single layer on a baking sheet that’s lined with parchment or wax paper. Place in the freezer for a few hours until the slices are frozen.
4. The crust and peach filling are already vegan, so if you want to keep this peach pie recipe vegan, just forego the drizzle of honey on top, and make sure any cream you serve on the side is vegan, such as coconut cream.

Keywords: peach cream pie, no-bake peach pie, frozen peach pie