No Bake Vegan Peach Cream Pie Recipe
This luscious vegan peach cream pie combines creamy dairy-free ice cream with juicy peaches and a hint of cinnamon for a refreshing dessert. Perfect for summer gatherings, this no-bake treat is easy to assemble and requires minimal effort, making it a crowd-pleasing favorite.
Equipment
- Knife
- Pie baking dish
- freezer
- Mixing bowl
- Spatula
Ingredients
- 9 inch pie crust of choice
- 2 tsp lemon juice (optional)
- ¼ tsp cinnamon
- 1-2 pints vanilla ice cream
- 3 cans of peaches
Instructions
- If using a pie crust that needs baking, let it cool completely before starting.
- If using a pie crust that needs baking, let it cool completely before starting.
- Leave the ice cream at room temperature until it softens and is easy to spread.
- Drain the canned or fresh peaches thoroughly.
- Combine the peaches with cinnamon and optional lemon juice in a large bowl.
- Gently spread a thin layer of softened ice cream over the bottom of the cooled pie crust.
- Place a layer of cinnamon-coated peaches evenly over the ice cream.
- Add the remaining ice cream, spreading it smoothly over the peach layer.
- Top the pie with the rest of the peach slices.
- Place the assembled pie in the freezer and freeze until it reaches your preferred firmness.
- If not serving immediately, store the pie in the freezer, and let it sit for about 20 minutes before slicing to allow the ice cream to soften.
Notes
- Ensure any baked pie crust is completely cooled before filling to maintain texture.
- Thaw the ice cream just enough for it to become spreadable but not too runny.