I thought about calling this a peacha pie, like… pizza pie, get it? I have to admit, I was pretty proud of myself for coming up with that title but when I told Roby (my husband), he was unimpressed. Honestly, I’m not really sure he even heard me when I said it. Whenever he gets back from a long day of work he sort of acts like a zombie or well, someone who will only “mmhmm” until I feed him. After eating this dessert though, he was totally impressed. His favorite part… the sweet crust.
This is really it’s more of a tart than a pie (since there’s no pastry top) but no matter what. you call it, it’s tasty. I think it’s similar to a pizza pie: golden crust with sauce with toppings. There’s an almond crust, a creamy custard-like sauce and a sweet peach topping.
Peach season is nearing its end, but if you’re lucky – you might be able to get your hands on some freestone peaches at the farmer’s market. Freestone peaches are my favorite – they’re the kind where when you cut into them, the fruit will just slide right off the pit. They’re also more colorful than cling peaches and I think they’re way juicier. The peaches I used were very ripe and ready to eat right away – which is why I decided to make this peacha pie. I seriously can’t say that enough.
A note about making the sauce – for those of you who have never made custard before, you’ll need to temper the eggs. This means you will need to add some of the hot coconut milk mixture to your eggs to warm them up. Once the eggs are warm, then you can add them to your hot milk (if you don’t warm the eggs first, your mixture will curdle).
There’s one ingredient listed below that you may not be familiar with: arrowroot powder. It’s a cornstarch replacement that has no taste and therefore it’s great for cooking and baking. It will also help thicken your food. I used it to help thicken my custard sauce.
When you make this recipe, you’ll have some of the sauce (custard) leftover. Just put the custard in a bowl and eat it on another night for dessert. It’s delicious. You can also use this sauce as a base for different desserts – or perhaps as a paleo glaze to go on top of a cake.
Ingredients
Crust
- ½ cup finely shredded dehydrated coconut
- 1 ½ cup almond flour
- 3 tablespoons ghee or coconut oil
- ¼ teaspoon salt
- 2 tablespoons honey
- 1 egg
Custard Sauce
- 1 can organic coconut milk full fat
- 2 tablespoons honey
- 1 cinnamon stick
- 1 vanilla bean
- 3 eggs
- 1 tablespoon arrowroot powder
Peach Topping
- 3 ripe peaches diced
- 1 tablespoon coconut sugar
- 1 tablespoon lemon juice
- 1 teaspoon arrowroot powder
Instructions
Crust
- In a medium bowl, combine the shredded coconut, almond meal, melted ghee, honey and egg.
- Stir together until it forms a dough and then press into an 8-inch tart or spring-form pan.
- Bake for 10 minutes at 350 degrees or until evenly browned.
- Cool on a wire rack.
Custard Sauce
- Add the coconut milk, honey, cinnamon stick and vanilla bean to a saucepan over low heat.
- In a bowl, whisk together eggs and arrowroot powder.
- Then, add a spoonful of the hot milk to the eggs while stirring the eggs (temper the eggs). Repeat until the eggs are tempered, then pour the eggs mixture into the saucepan and continue to stir constantly until sauce thickens (approx. 5 minutes).
- Remove from heat and let sauce cool down.
- Once the custard is cool, remove the vanilla bean and cinnamon stick.
- Pour the custard onto the crust and set both in the fridge while you make the peach topping.
- Reserve any extra custard for another recipe (great on its own with some berries!)
Peach Topping
- Add the peach topping ingredients to a saucepan and cook on medium heat until the sauce thickens to your liking.
- Let it cool and then place the topping on the custard sauce.
Monique Robbins-Berry says
Hi, tried and loved the chocolate cake and mouth watering to try this one. Quick question. Is the shredded coconut for texture ? I’m not a huge coconut fan. Now I know you are probably saying ” well don’t make this recipe then” (smile) but I would like eat it (smile). Sooooo……. is there a substitute ? or maybe you can’t taste the shreds? thanks
My Heart Beets says
Lol, this made me laugh, I love this comment! So, I think* you can leave out the coconut but I can’t say for sure. Sorry, I know that’s not very helpful! If you try, please let me know! The only thing is that if you don’t like coconut, you’ll definitely taste it in the custard sauce…
Kelly @ A Girl Worth Saving says
This has my mouth watering right now! This looks incredible, peaches are my favorite. Thanks for posting!
My Heart Beets says
Thank you!! 🙂
Jan says
How do you process the Cinnamon and vanilla bean?
My Heart Beets says
Hi Jan! I updated the recipe instructions to explain, but those two are removed prior to pouring the custard on the crust 🙂 Hope that helps!
Gerilyn says
This looks so good, but can you recommend a vegan substitute for ghee and an egg replacement that would work?
Lee-Ann says
Would coconut flour work in place of almond flour?
My Heart Beets says
Hi Lee-Ann, unfortunately, coconut flour and almond flour are not interchangeable.
Lisa says
Used some farm peaches today to make this. Was so good we couldn’t wait for it to cool and ate it warm!
My Heart Beets says
Thanks for letting us know how it turned out for you, Lisa 🙂 Glad you liked it!
Elizabeth Ducote says
I absolutely cannot tolerate the texture of or strong flavor of coconut. I know, crazy given a paleo lifestyle. Still, would chopped nuts of some sort work as a replacement? Any guidance is most appreciated.
Tahirah Salam says
Hi Ashley!
I made this for dessert last night and we loved it…I’m having a piece for breakfast this morning!
My Heart Beets says
Tahirah, that’s awesome! Thanks so much for leaving me a comment to let me know how it turned out for ya 🙂
Satchi says
Hi,
Do you think blueberries would be a decent substitute? Peaches aren’t really in right now and I have some frozen blueberries.
Thanks!
My Heart Beets says
I’m sure blueberries would be great! Let me know how it turns out for ya 🙂
yvonne says
I would like to know if I can substitute the shredded coconut for coconut flour and if so, how much can I use to replace the coconut shreds.
My Heart Beets says
Hi Yvonne, coconut flour will not work as a replacement for shredded coconut, sorry! The shredded coconut is great though – if you get it, you can make these candies with it too: http://bit.ly/chocolatecups
Angela says
WOW! I just found this recipe on Pinterest and wanted to thank you so much because it looks absolutely to die for! I currently cannot have any sugar (including fruit sugars) until the end of October but this is first on my list to try as soon as I can eat fruit again. This photo has me drooling!
My Heart Beets says
Angela, thank you for the comment! You’ll have to let me know how you like the peacha pie once you can eat fruit again 🙂
Chandni says
Loved reading this post 🙂 looks yum! Add this to the things to make when Chand visits!
My Heart Beets says
i’m glad you liked it 🙂 and will do!