No Bake Peach Pie
Yield
8 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
almonds
|
*
|
| 1 ¼ | cups |
dates
pitted |
|
| Filling | |||
| 6 | cups |
peaches
sliced |
|
| 1 | tablespoon |
maple syrup
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 2 | tablespoons |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
almonds
|
*
|
| 296 | ml |
dates
pitted |
|
| Filling | |||
| 1.4 | l |
peaches
sliced |
|
| 15 | ml |
maple syrup
|
|
| 1.3 | ml |
almond extract
|
*
|
| 3E+1 | ml |
coconut
shredded |
*
|
Directions
CRUST: Grind the almonds and set aside.
Grind the dates to form a paste.
Add the ground almonds and form a ball. Press into an 8" pie plate.
Refrigerate until ready to fill.
FILLING: Toss the peaches with the maple syrup and almond extract.
Spoon into the pie crust and sprinkle with the shredded coconut.
Serve.
