Peach Cream Pie can be made any time of year with canned peaches. Really simple. And delicious.
Don here. Oh, how I long for fresh peaches, but alas, in the winter here in Virginia none are to be found—at least not the sweet, ripe ones of late summer. But remembering my Boy Scout training as I earned my cooking merit badge by using canned peaches to make peach cobbler, I thought: “What the heck? Let’s try to make a peach pie with canned peaches.” And it was a success! Much less prep work, too—not having to peel and slice fresh peaches.
Since Lois needs to be dairy free and gluten free, I made this Peach Cream Pie with coconut milk instead of cream that my original recipe called for. I also generally make the crust gluten free by using my Don’s Gluten Free Shortbread Pie Crust recipe. It is scrumptious, and pretty easy to make.
What You Need
You will need measuring cups and spoons, a bowl, a wire whisk or spoon, and a pie plate. You’ll also need canned peaches, cream or coconut milk, and a pie shell (which you can buy in the dairy or frozen foods area of your grocery store). Get yourself a good pie plate. It will make you happy.
Peach Cream Pie Recipe
Peach Cream Pie
A creamy peach pie.
- 1 15- ounce can of sliced peaches drained (I used those canned in light syrup)
- 3/4 cup sugar
- 4 tablespoon rice flour
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 3/4 cup coconut milk
- 1 9- inch or 10-inch prepared pie crust
- Preheat the oven to 425F degrees.
- Mix the sugar, flour, cinnamon and nutmeg.
- Spread about 1/4 of this mixture over the prepared pie crust.
- Arrange the peach slices as you wish over the cinnamon-nutmeg mixture.
- Sprinkle the remaining cinnamon-nutmeg mixture evenly over the peaches.
- Slowly pour the coconut milk over the pie, making sure it reaches all the nooks and crannies between the peaches. You may want to gently lift some of the peaches to allow the coconut milk to flow to the bottom of the pie.
- Don’t worry if you have a bit of coconut milk left over. Just be sure the whole pie is covered uniformly.
- Bake for 35 to 45 minutes in the 425F oven.
- Cover the edges of the pie crust with a pie crust shield or aluminum foil to prevent them from over browning.
- The pie is done when the cream is set.
- Gently jiggle the pie to test. If it shakes like Jello, then it’s done.
- Let it cool before serving.
Note: I like it just the way it looks when taken from the pan. If you want to make a more elegant presentation, add a few raspberries and a mint leaf alongside the slice of pie. Or perhaps a thin drizzle of raspberry syrup on the plate before you place the slice.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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