No-Bake Peaches and Cream Pie

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Last winter, I heard about a book called Foraging & Feasting. The premise of the book: show people how to identify wild edible plants with gorgeous, instructive illustrations, then encourage them to harvest and cook the plants with recipes. I loved the idea of “connecting with nature through food and art”, and I was intrigued by the author’s self-publishing model.

Peach Pie | Healthy Green Kitchen

A couple of months later, I met the author, Dina Falconi. She lives near me and was teaching a homemade beauty products workshop in our area. I had a wonderful time: Dina is extremely knowledgeable about herbs and natural health care. She inspired me to start making skincare items at home (I’ve been having lots of fun with that), and I have been eagerly awaiting the publication of her new book. I just knew it would be terrific.

Foraging and Feasting

Dina recently sent me a copy of the book and it is indeed terrific. Like me, Dina has been influenced by the work of Weston Price and Sally Fallon Morrell, and that influence is seen in her nourishing and delicious recipes (which highlight both foraged and cultivated plants). But this is so much more than a typical cookbook. About half of the book is brimming with information on the arts of foraging, harvesting, and wild plant identification.

foraging and feasting

The other half is the recipes, which I can’t do justice to in this post. They are beyond creative and so inspirational, and organized into chapters including Beverages, Relishes, Spreads and Condiments, Wild Salads, Soups, Sandwiches, Animal Kingdom Entrees, and Desserts. There are brilliant Master Recipes throughout the book, and Dina gives multiple suggestions for ways you can change up each one. This book is seriously so lovely, and it will teach you so much!


I had a hard time choosing which recipe to feature, but when I received a gorgeous box of fresh peaches recently, I knew they simply had to play a role.

Peach Pie | Healthy Green Kitchen

I decided to go with this No-Bake Peaches and Cream Pie because it allowed the beautiful peaches (they were probably the very best I’ve ever tasted) to shine. I served the pie at a dinner party and everyone loved it!

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No-Bake Peaches & Cream Pie

No cooking or baking is needed to make this lovely pie. Fresh peaches and herb-infused whipped cream are a winning combination; the grain-free crust is easy to make and delicious.
Prep Time15 minutes
Steeping time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 379kcal


For the crust:

  • 2 cups unsweetened coconut dried
  • 1 pinch sea salt
  • 1 cup apricots dehydrated, moist, pitted apricots (I soaked mine in water for 10 minutes before using because they were very dry
  • 1/2 tsp vanilla extract

For the whipped cream:

  • 2 cups heavy cream chilled
  • 2 handfuls lemon balm fresh
  • 4 tsp maple syrup or honey

For the pie:

  • 2 cups peaches fresh, sliced
  • lemon balm-infused cream from above whipped until thick and firm
  • coconut apricot crust from above


For the crust:

  • In a food processor, process coconut, salt, and apricots (drain them very well if you soaked them, like I did) until mixture holds together when pressed between your fingers. Add vanilla extract and process for 2-3 more seconds. Press crust into pie pan and refrigerate until ready to use.

For the whipped cream:

  • Place herbs in a small pot with the heavy cream and sweetener (if using honey, don't add it now: add it later, when you add the cream to the bowl right before whipping). Cover pot and bring to a gentle simmer. Let steep for 1 hour, then strain out plant material, squeezing out all of the liquid. Thoroughly chill cream to 38 degrees F.
  • Chill bowl and whisk (or which attachment, if using an electric mixer to whip to cream) in the freezer for a few minutes.
  • Place infused cream into bowl and whip until cream is fluffy and thickened, with some stiffness. Whipped cream should be luscious, billowy and shiny, not grainy (a result of over whipping). Use immediately or store in the refrigerator for up to 24 hours. Whisk by hand just before serving. (Alternatively, you can whip your cream by hand: Dina suggests using a balloon whisk, and setting the bowl with the ingredients inside a larger bowl filled with ice water.)

For the pie:

  • Spoon whipped cream gently into the pie crust, distributing it evenly. Spread the peaches gently on top of the whipped cream. Serve right away.


  • If you don’t have access to lemon balm, you can make herb-infused whipped cream with mint or anise hyssop.
  • If you don’t have either of these, you can skip the infusing and just mix 2 teaspoons of vanilla in with the cream and sweetener before whipping.
  • Other options for making your whipped cream tasty: a little cinnamon (1 teaspoon) or nutmeg (1/4 teaspoon), or 2 tablespoons of brandy, cognac, or rum (or a Fruit or Herbal spirit, the recipes for which are included in the book). 


Calories: 379kcal | Carbohydrates: 15g | Protein: 4g | Fat: 35g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 35mg | Potassium: 283mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1416IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 1mg

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