This pie disappears quickly, so double the recipe if you can!
Total Time
1hr 30min
4.7
3 Ratings
Author: Where Your Treasure Is
Servings:
8
Ingredients
•
1
Pie Crust
•
5
Peaches
•
2
Tbsp
Corn Starch
•
1
cup
Coconut Sugar
or Sucanat
•
2
Eggland's Best Classic Eggs
, separated
•
1
cup
Kemps Heavy Whipping Cream
•
1
Tbsp
Vanilla Extract
Cooking Instructions
1.
Preheat oven to 450 degrees F (230 degrees C).
2.
Blanch the Peaches (5) in boiling water for about 2 minutes then strain and cool; the skins will slip right off; then pit them.
3.
Cut them into halves, quarters or eighths, whatever suits you. Lay your peaches in the Pie Crust (1).
4.
In a bowl, mix together Coconut Sugar (1 cup), Corn Starch (2 Tbsp), Eggland's Best Classic Eggs (2), and mix well. Add Kemps Heavy Whipping Cream (1 cup) and Vanilla Extract (1 Tbsp) and whisk again. Pour over peaches.
5.
Cover pie with foil and bake for 10 minutes at 450 degrees F (230 degrees C), then reduce heat to 350 degrees F (180 degrees C).
6.
Bake for an additional 50 minutes.
7.
Take the foil off and bake 10 minutes more. Cool and then chill in the refrigerator. Serve cold and enjoy!
Nutrition Per Serving
CALORIES
218
FAT
10.7 g
PROTEIN
0.8 g
CARBS
30.7 g
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