Thank heavens it’s peach season. What a glorious time of year. Perfectly peachy peaches–what could be better?
Maybe a slice of Peach Icebox Pie on a hot summer day. With a cool, creamy filling and nutty crust, this pie is simple to make and there’s no need to heat up the oven!
I’ve been wanting to make a nut-based pie crust for a while and this seemed like the perfect opportunity. Peaches and pecans. Two classically Southern ingredients that were just meant for each other, like collard greens & cornbread.
This is probably the easiest pie crust you could ever make. Just throw the ingredients into a food processor and once the mixture clumps together, you’re in business. I just love the color!
All of the Recipe Redux members are showing their love for pie this month, so if you
like love pie (ummm who doesn’t?!) be sure to check out the entire collection of recipes by clicking on the button below!
Peach Icebox Pie
Crust (Adapted from Foodie with Family):
1 cup unsweetened coconut flakes
3/4 cup chopped pecans
8-20 pitted dates or prunes*
6 peaches, skin removed and roughly chopped
1 ripe avocado, diced
1/4 cup plain Greek yogurt
1 tablespoon + 1 teaspoon agave nectar
1 tablespoon lime juice
1 tablespoon chia seeds
7 mint leaves
pinch of salt
1. In a food processor fitted with metal blade, process the coconut flakes and pecans together until the texture is similar to bread crumbs. Add 6 dates or prunes to the food processor and process until completely ground. Add one date or prune at a time until you are able to clump a tablespoon of the mixture together in your hand. If the mixture falls apart, return it to the food processor and continue to add 1 date or prune at a time and processing completely.
2. Pour the mixture into a 9-inch deep dish pie plate and press it firmly and evenly on the bottom and up the sides of the pie plate. Place the pie plate in the refrigerator to set while making the filing.
3. Clean the food processor bowl and blade to make filling. Process the peaches, avocado, and Greek yogurt together until smooth. Add the agave nectar, lime juice, chia seeds, mint, and salt and process until combined.
4. Pour filling into the prepared pie crust. Use the back of a spatula to smooth out the filling. Place pie plate in the freezer and allow pie to freeze for 2 hours, then cover surface of pie with plastic wrap.
5. Serve pie frozen and garnish with fresh mint if desired or even a small dollop of homemade whipped cream.
*Note: Because dates and prunes can vary in size and moisture content, the measurement is not exact. I used a combination of both dates and prunes (6 dates and 12 prunes) just to try something different but either fruit works well in this crust.