Ingredients:
For the crust
Manna Almond Flour – 1 cup
All purpose flour – 1 cup
Flax Egg – 1 tbsp
Vegan Butter – 1/4 cup
Maple Syrup – 1 tbsp
Salt – a pinch
For the cream layer
Cashews, soaked – 3/4 cup
Vegan Condensed Milk – 3 tbsp
Coconut Cream – 2 tbsp
Plant based Milk – 3 tbsp
Vanilla Essence – 2 tsp
Peach Puree – 1 Peach
Maple Syrup – 2 tbsp
For the peach jelly layer
Peach Puree – 1 Peach
Maple Syrup – 3 tbsp
Water – 1/2 cup
Agar Powder – 1/2 tsp
Steps:
1. Preheat oven to 350F and grease pie pan.
2. Combine crust ingredients in a food processor. This should form a moldable mixture. If its too crumbly, add a tbsp of plantbased milk.
3. Firmly press the mixture to the bottom and sides of the pan.
4. Bake for 15 mins or until the crust is brown.
5. Place pie in cooling rack and let cool to room temperature.
6. Add soaked cashews and plant based milk in a blender, and blend till smooth. Add peach puree, maple syrup and condensed milk and pulse for a few seconds.
7. Add cocount cream in a mixing bowl and whisk for a couple mins. Add cashew mixture from the blender and gently fold in to the whipper coconut cream.
8. Add the cream mixture on top of the cooled crust. Place in freezer for 3-4 hours.
9. Heat peach puree, water and maple syrup in a pan for a few mins until it boils. Add agar powder and mix well.
10. Remove from heat and let it cool until luke warm.
11. Add peach mixture on top of the pie in a thin layer. Place in the freezer for 30 mins.
12. Top with diced peach and pistachios.
