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descriptionThis recipe made it into 2 of her cookbooks!
urlhttps://12tomatoes.com/dinah-shores-coconut-peach-pie
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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
  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate for at least 1 hour before slicing and serving.
This recipe made it into 2 of her cookbooks!
Course: Dessert
Diet(s): Gluten-Free, Vegetarian, Gluten-Free, Vegetarian
Allergen(s): Milk, Nuts, Milk, Nuts

Recipe adapted from The Buzz Magazines.

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Dinah Shore's Coconut Peach Pie

Dinah Shore's Coconut Peach Pie

Cuisine: American
Servings: Serves 8
Calories: 339kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate for at least 1 hour before slicing and serving.