Dinah Shore's Award Winning Coconut Peach Pie

A perfect marriage of peaches and coconut in every bite, Dinah Shore's gluten-free pie offers a delightful balance of flavors and textures. Toasted almonds create a nutty base, while the fresh peaches and tangy cream filling bring it all together for a dessert that's hard to resist.

Yields: 8 servings
Prep Time: 1 hour 30 minutes
Cook Time: 12 minutes
Calories per serving: 339

Photo byGLP

Ingredients

For the crust:

• 1 cup toasted almonds, finely ground
• 1 cup shredded coconut
• 1/4 cup granulated sugar
• 1/4 cup melted salted butter
• 1 teaspoon vanilla extract

For the filling:

• 1 cup sour cream
• A pinch of salt
• 6 tablespoons powdered sugar, divided
• 1 teaspoon orange juice
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• 3 cups fresh peaches, peeled and sliced
• 1 cup heavy cream

Instructions

1. Prepare the crust:
   In a medium bowl, mix together the finely ground almonds, shredded coconut, and granulated sugar. Pour in the melted butter and vanilla extract, stirring until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom and sides of a pie dish, making sure it’s evenly distributed. Pop the crust in the fridge for at least an hour to set.
2. Make the filling:
   In a large bowl, stir the sour cream, a pinch of salt, 3 tablespoons of powdered sugar, orange juice, orange zest, and vanilla extract until smooth. Fold in the sliced peaches gently to coat them in the creamy mixture.
3. Whip the cream:
   In a separate bowl, beat the heavy cream with the remaining 3 tablespoons of powdered sugar until soft peaks form. Carefully fold the whipped cream into the peach and sour cream mixture until everything is well combined.
4. Assemble the pie:
   Pour the filling into the chilled almond and coconut crust. Refrigerate for at least 1 hour to allow the pie to firm up before serving. For best results, garnish with extra coconut flakes or a few fresh peach slices.

Substitutions:

• If you're not a fan of almonds, swap them out for pecans or walnuts for a different flavor twist.
• No sour cream? Try using Greek yogurt as a tangy alternative.
• Use frozen peaches in place of fresh ones if peaches aren't in season.

Storage:

Store any leftovers in the fridge, covered, for up to 3 days. This pie is best enjoyed chilled and can be made a day in advance for convenience.

https://12tomatoes.com/dinah-shores-coconut-peach-pie/