You have to say it out loud to get the full effect: peacha pie. I thought this title was so clever, but when I told the hubster, 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 peach pie though, he was totally impressed. His favorite part… the sweet crust.
This “pie” (really it’s more like a tart since there’s no pastry top) is super tasty! I call it a peacha pie because it really is similar to a pizza pie: golden crust and sauce with toppings. In my peacha pie’s case, it’s made with 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.
- 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
- 1 can organic coconut milk, full fat
- 2 tablespoons honey
- 1 cinnamon stick
- 1 vanilla bean
- 3 eggs
- 1 tablespoon arrowroot powder
- 3 ripe peaches, diced
- 1 tablespoon coconut sugar
- 1 tablespoon lemon juice
- 1 teaspoon arrowroot powder
- 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.
- 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!)
- 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.