Creamy Peach Pie

Serves: 5
Total Calories: 911
Yield: 9 inch pie


prebaked Pecan Pie Crust or Coconut Pie Crust, cooled*
8 small (or 5 large) peaches or nectarines peeled and sliced
3/4 cup orange juice
2 1/2 tablespoons agar flakes
3/4 cup mashed firm silken tofu
1/3 cup agave syrup
1 teaspoon vanilla extract


* For extra-crispness, brush the prebaked crust with a tablespoon of coconut oil while it is still hot from the oven. Refrigerate the crust until chilled before adding the filling.
1. Line the bottom of the pie crust with a layer of peach slices and set aside.
2. To prepare the filling, combine the orange juice and agar in a saucepan and bring to a boil. Reduce the heat to low and simmer, stirring often, for 5 minutes or until the agar is completely dissolved.
3. Place the tofu, agave syrup, vanilla, and the remaining peaches (reserve a few slices to decorate the top of the pie) in a food processor or blender. Blend until smooth and creamy. (If using a blender, this may have to be done in two batches.) Add the agar mixture and continue to blend until well mixed.
4. Pour the filling into the crust. Decorate the top with the reserved sliced peaches, and refrigerate about 2 hours or until set.
5. Cut into wedges and serve.

Nutritional Facts:

Serves: 5
Total Calories: 911
Calories from Fat: 361

This Creamy Peach Pie recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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