No-Bake Vegan Peach Cream Pie is the ultimate summer dessert—light, creamy, and bursting with fresh peach flavor.
The best part? No oven needed! It’s got a silky coconut cream filling, juicy peaches, and a crisp cookie crust that comes together in minutes. Perfect for hot days when turning on the oven feels like a bad idea.
I first made this on a whim after grabbing too many peaches at the farmers’ market. Blending them into a dreamy, dairy-free filling was a game-changer.
The pie chilled while we hung out on the beach, and by the time we got back, it was the perfect cool-down treat.
Flavor Bomb Alert!
- The peach filling is ultra-creamy, thanks to blended cashews and coconut milk.
- No oven needed! Perfect for hot days when baking is out of the question.
- It’s naturally sweetened, so you can enjoy dessert without the sugar crash.
- Customizable! Swap peaches for mangoes, strawberries, or whatever fruit is in season.
No Bake Vegan Peach Cream Pie Recipe
This No-Bake Vegan Peach Cream Pie is a summer dream—creamy, fruity, and irresistibly easy! Made with fresh peaches and a silky dairy-free filling, it sets up beautifully in a buttery graham cracker crust. No oven needed, just chill and enjoy!
Equipment
- Mixing bowls
- Saucepan
- Whisk
- Potato masher
- Spatula or spoon
- Pie dish
Ingredients
Mix together
- 5 cups fresh peaches peeled and cut into large dices or chunks
- ½ cup Agave Nectar or sugar if preferred
- 1 tablespoon Lemon Juice
- Make the glaze
Make the glaze
- 1 cup Use 1 cup of the fresh peach chunks prepped above mash with potato masher in saucepan
- 1 ¼ cup peach nectar drained from peaches add water as needed to make 1 ¼ cups total
- 4 tablespoon Cornstarch
- ½ teaspoon Almond Extract optional
Instructions
- Prep the Peaches: Peel and cut peaches into chunks or slices. Toss with agave (or sugar) and lemon juice. Let them sit for 30 minutes to release juices.
- Make the Glaze: Drain peach nectar and add water to make 1 ¼ cups. Heat with 1 cup of peaches and cornstarch, mashing the peaches while whisking until thick and clear. Add almond extract if desired.
- Cool the Glaze: Let the glaze cool for at least 10 minutes before assembling the pie.
- Layer the Pie: Spread a little glaze on the pie crust, then layer peaches and glaze, finishing with a glaze layer on top.
- Chill the Pie: Refrigerate for 4-6 hours to set.
- Serve & Enjoy: Best enjoyed the same day or within 24 hours!
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 96kcal |
| Carbohydrates | 23g |
| Protein | 1g |
| Fat | 1g |
| Sodium | 2mg |
| Sugar: | 17g |
Delicious Variations For No-bake Vegan Peach Cream Pie!
- No-Bake Vegan Mango Cream Pie: Swap out the peaches for ripe, juicy mangoes! Mango pairs beautifully with coconut milk, making the filling extra luscious. You can also add a hint of lime zest for a tropical twist.
- Mixed Berry Peach Pie: For a burst of flavor and color, mix in fresh blueberries, raspberries, or strawberries with the peaches. The berries add a nice tart contrast to the creamy filling.
- Coconut Peach Cream Pie: Enhance the tropical notes by stirring toasted coconut flakes into the crust or sprinkling them on top. You can also replace almond extract with coconut extract for a deeper coconut flavor.
- Spiced Chai Peach Pie: Add a warm, cozy touch by mixing ½ teaspoon cinnamon, ¼ teaspoon ground ginger, and a pinch of nutmeg into the glaze. This variation works great for late summer and early fall!
- Chocolate Drizzle Peach Pie: For a decadent touch, drizzle melted dairy-free chocolate over the chilled pie before serving. A dark chocolate drizzle balances the sweetness beautifully
hi there,
i’m Lily
A California-born chef with roots in the Central Valley’s farming community, transforming salads from diet staple to culinary art.
