Gluten-Free Peach & Mango No-Bake Pie
Published Jun 28, 2021
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This Gluten-Free Peach & Mango No-Bake Pie is as delicious as it looks! It’s the perfect pie for a summer gathering or celebration.
Peach & Mango No-Bake Pie
Ingredients
For the pie:
- 2⅓ cups (210 g) gluten-free graham-style crackers, finely ground
- ½ cup (120 mL) coconut oil, melted
- 2 teaspoons (8 g) unflavored powdered gelatin
- 1 cup (240 mL) coconut cream (only the solid part), divided
- 1 large mango
- 2 ripe peaches
- ½ cup (95 g) coconut sugar
For garnish:
- Fresh peaches, , thinly sliced
- 5 ounces (140 g) fresh raspberries
- ½ lemon, , thinly sliced
- 5-7 fresh mint leaves
- 1 teaspoon (2.6 g) powdered sugar
Instructions
- Place graham cracker crumbs in a food processor and add coconut oil. Blend until crumbs are evenly moistened, around 5 minutes. Press cookie mixture over the bottom and up the sides of a 9-inch diameter tart pan with removable bottom. Cover with foil and place in the freezer for 2 hours.
- Meanwhile, prepare the filling. Place gelatin and 2 tablespoons coconut cream in a small bowl and let stand until gelatin is softened, 5-10 minutes.
- Peel and de-stone the mango and peaches. Cut into large pieces and put into a food processor. Pulse for 3-5 minutes until smooth and creamy, without any lumps. Pour into a medium saucepan and heat over low heat. Add sugar and the remaining coconut cream, bring to a boil, and cook for 5 minutes. Remove from heat, add gelatin mixture, and whisk until smooth. Pour into pie crust and chill overnight, allowing to set.
- Just before serving, garnish with slices of peaches, fresh raspberries, lemon, fresh mint, and powdered sugar.
Nutrition
Calories: 640kcalCarbohydrates: 71gProtein: 5gFat: 40gSaturated Fat: 29gCholesterol: 38mgSodium: 254mgPotassium: 252mgFiber: 5gSugar: 32gVitamin A: 436IUVitamin C: 21mgCalcium: 55mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This was delicious! Perfect summer dessert. We used a ready-made GF crust. The filling was a beautiful clear peach color when first made that darkened a little during the overnight chilling. Does anyone know a trick to keep it bright, maybe adding a little lemon or lime?
Hi Carol,
I think lemon juice should help. It helps prevent discoloration from oxidation of certain foods and it’s known to help recipes that use sunflower seed butter from turning green (this happens because of chlorophyll, not oxidation) so I’d say a 1/4 teaspoon lemon juice shouldn’t hurt! I can ask the author of this recipe as well to see if she had any issues with it and what she recommends. Stay tuned.
Thanks!
Hi again!
I checked with the author of this recipe and she said this hasn’t happened to her so she’s unsure why it was discolored, but her suggestion was to check the coconut milk you used and make sure it doesn’t have any artificial or otherwise odd ingredients in it that might have contributed to this. And she wanted to double check that you cooked the fruit mixture as per the instructions. Assuming you did, then perhaps the coconut milk caused this. Otherwise she said the juice from about 1/2 a lemon might help this issue in the future.
Hope this helps!