Paradise Peach Pie
Submitted by Matt
No-bake paradise peach pie with fresh peach slices layered over a blended pineapple, pecan, and date filling. Vegan, no refined sugar, and ready without ever turning on the oven.
YIELD
1 piePREP
10 minCOOK
0 minREADY
8 hrsThis is a no-bake peach pie that leans into raw dessert territory. The filling is blended peach skins (yes, the skins), soaked pecans, fresh and dried pineapple, pitted dates, cinnamon, and apple pie spice. The dates sweeten, the pecans thicken, and the dried pineapple concentrates everything into a jammy, tropical base.
Fresh peach slices fan over the top in a spiral, and the whole thing either goes straight to the table or chills until firm.
No refined sugar. No butter. No oven. A proper summer pie for when you want something that actually tastes like fruit.
Kitchen Tips
- Soak the pecans 8 to 12 hours before you need them. This softens them for smoother blending and makes the filling less gritty.
- Blend the peach skins with the pecans and pineapple rather than discarding them. They add color and flavor that would otherwise go to waste.
- Refrigerate at least an hour before slicing so the filling sets up and the peaches don’t slide around.
Ingredients
Directions
In a small bowl, cover pecans with water and soak for 8 to 12 hours.
Drain and rinse and set aside.
Peel and halve the peaches, reserving the skin.
Remove the pit and thinly slice the flesh.
Set aside.
In a food processor, blend peach skin with the pecans and both pineapples, spices and dates.
In the pie shell, layer half the the peach slices in a fanned spiral.
Evenly spread half the pineapple mixture over the peaches.
Repeat the process.
Garnish with fresh berries of your choice.
Serve immediately or refrigerate and serve chilled.
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