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
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Notes for Success:
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 *not sponsored
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 CLICK HERE FOR EXACT BRAND
King David brand vegan white chocolate is my preference but you can use any brand you like the best *not sponsored
If you do not have white chocolate follow the instructions below for the alternative recipe for Peach Mousse made with diplomat cream
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
Take advantage of a 20% off discount for anything you order with Olive Nation just for checking out this recipe!
By entering GVB20 in the discount code section at checkout
One last thing, for those wanting to forgo the pie crust and keep this whole thing No Bake~
Click here for the cookie crust recipe just be sure to double the crust recipe listed on that recipe post
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS PIE
Yield: serves 12-15ppl
Peach Cream Pie
The peach puree can be made from 2 medium fresh ripe, canned or poached peaches
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
Notes
Peach Cream Pie must be kept refrigerated and will stay fresh for up to 1 week wrapped loosely to prevent drying.
FOR THE PEACH DIPLOMAT CREAM VERSION:
DIPLOMAT CREAM VERSION
Follow the recipe above for everything except for the peach mousse part. Instead make this peach diplomat cream with a stove top custard rather than the white chocolate mousse base as listed above
Prep Time
3 hours
Cook Time
20 minutes
Total Time
3 hours 20 minutes
Ingredients
- Plant Milk *I used soy milk 1¾ cups (420ml)
- Granulated Sugar ½ cup (100g)
- Cornstarch 4½ Tablespoons (42g) *see notes for success
- Agar Powder 1 teaspoon *see notes for success
- Vegan Butter 1 Tablespoon (14g)
- Peach Extract 2 teaspoon (10ml)
- Vegan Whipped Cream 1½ cups total whipped volume
- Fresh or canned peaches chopped to small cubes *optional 1 cup
Instructions
- Prepare the pastry cream custard by whisking the sugar with the cornstarch & agar powder and then add that to the plant milk in a large sauce pot
- Bring everything to a full rolling boil over medium to high heat whisking constantly to avoid scorching
- Once it comes to a full boil remove from the heat and add the vegan butter and the peach extract, whisk smooth
- Transfer the hot custard to a large mixing bowl & whisk to release the intense heat.
- Continue whisking every so often until the custard is slightly cooler than body temperature approx. 90°F
- Add the chopped peaches
- Then add the vegan whipped cream in 2 additions, whisking & folding gently to incorporate
- Pour into the baked and cooled pie shell and refrigerate to set
- Proceed as the instructions above specify to finish the pie
