Dinah Shore’s Coconut Peach Pie
This recipe made it into 2 of her cookbooks!
Recipe of the Day
Discover a New Recipe Every Day. Give Back With Every Bite.
Every day, we feature a hand-picked recipe for you to discover, cook, and share. The best part?
Every recipe you read helps feed the hungry.
Peach pie has a fond place in my memory, but this version takes it up a notch from the original fruit pie. Instead this one has a crispy, crunchy coconut crust and combines the flavors of peach with a creamy topping. Each bite is a little bit creamy, a little bit fruity, a little bit crunchy, and a whole lot of tasty.
The crust is the only part of this pie that needs to be baked. It’s a simple mixture of ground almonds, shredded coconut, butter, and sugar. Amazingly there’s no flour in the crust, making this a great gluten-free dessert.
You only need to bake the crust for 10 minutes or so and it becomes so crispy and crunchy. After that there’s very little extra you need to do, but you do need to let the crust cool completely.
After the crust is cooled it’s time to assemble the rest of the pie. The cream filling for this pie is a mixture of sour cream and whipped cream, flavored with orange and vanilla. After putting all the layers together you end up with a pie that’s so delicious that it was one of singer/actress Dinah Shore’s signature desserts.
This recipe was featured in her 1983 cookbook, The Dinah Shore Cookbook. In that volume she recounts that this recipe was also in her previous cookbook. She also declares that one simply must use fresh peaches for this recipe. In my opinion if you use canned it will still be delicious, but it’s certainly better with fresh, peeled peaches.
Shore was known for her lovely singing and speaking voice as an entertainer. But, she was also know as being an incredible cook who made many of her dishes from scratch and even processed her own fresh coconuts at home!
You can see what all the fuss was about this pie when you try it for yourself. Dinah *Shore* didn’t miss with this one! Get it?
Dinah Shore's Coconut Peach Pie
Diet: Gluten-Free Vegetarian
Watch How It's Made
Video unavailable — your ad blocker may be preventing it from loading.
For the crust:
- 1 cup toasted almonds, finely ground
- 1 cup coconut flakes
- 1/4 cup granulated sugar
- 1/4 cup salted butter, melted
- 1 teaspoon vanilla extract
For the filling:
- 1 cup sour cream
- pinch 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 whipping cream
Preparation
- Preheat oven to 375˚F. Pulse crust ingredients in food processor until mixture looks sandy. Reserve 3 tablespoons. Press remaining crust mixture into the bottom and up the sides of a 9” pie pan. Bake for 10-12 or until golden brown. Cover with foil part way through cooking if edges become too dark.
- Set crust aside to cool completely. While crust is cooling combine sour cream, salt, 4 tablespoons powdered sugar, orange juice, orange zest, and vanilla in large bowl using electric mixer. Spread mixture on crust.
- Arrange peaches on top of sour cream. Whip together remaining powdered sugar and whipping cream until stiff peaks form. Cover with dollops of whipped cream and smooth with back of spoon. Sprinkle reserved crust on top of whipped cream.
- Refrigerate for at least 1 hour before slicing and serving.
Recipe adapted from The Buzz Magazines.