No-Bake Peaches & Cream Pie

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No cooking or baking is needed to make this lovely pie. Fresh peaches and herb-infused whipped cream are a winning combination; the grain-free crust is easy to make and delicious.

Prep Time15

Steeping time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 379kcal

Ingredients

For the crust:

2 cups unsweetened coconut dried
1 pinch sea salt
1 cup apricots dehydrated, moist, pitted apricots (I soaked mine in water for 10 minutes before using because they were very dry
1/2 tsp vanilla extract

For the whipped cream:

2 cups heavy cream chilled
2 handfuls lemon balm fresh
4 tsp maple syrup or honey

For the pie:

2 cups peaches fresh, sliced
lemon balm-infused cream from above whipped until thick and firm
coconut apricot crust from above

Instructions

For the crust:

In a food processor, process coconut, salt, and apricots (drain them very well if you soaked them, like I did) until mixture holds together when pressed between your fingers. Add vanilla extract and process for 2-3 more seconds. Press crust into pie pan and refrigerate until ready to use.

For the whipped cream:

Place herbs in a small pot with the heavy cream and sweetener (if using honey, don't add it now: add it later, when you add the cream to the bowl right before whipping). Cover pot and bring to a gentle simmer. Let steep for 1 hour, then strain out plant material, squeezing out all of the liquid. Thoroughly chill cream to 38 degrees F.
Chill bowl and whisk (or which attachment, if using an electric mixer to whip to cream) in the freezer for a few minutes.
Place infused cream into bowl and whip until cream is fluffy and thickened, with some stiffness. Whipped cream should be luscious, billowy and shiny, not grainy (a result of over whipping). Use immediately or store in the refrigerator for up to 24 hours. Whisk by hand just before serving. (Alternatively, you can whip your cream by hand: Dina suggests using a balloon whisk, and setting the bowl with the ingredients inside a larger bowl filled with ice water.)

For the pie:

Spoon whipped cream gently into the pie crust, distributing it evenly. Spread the peaches gently on top of the whipped cream. Serve right away.

Notes

If you don't have access to lemon balm, you can make herb-infused whipped cream with mint or anise hyssop.
If you don't have either of these, you can skip the infusing and just mix 2 teaspoons of vanilla in with the cream and sweetener before whipping.
Other options for making your whipped cream tasty: a little cinnamon (1 teaspoon) or nutmeg (1/4 teaspoon), or 2 tablespoons of brandy, cognac, or rum (or a Fruit or Herbal spirit, the recipes for which are included in the book).

Nutrition