Vanilla-Roasted Peach Pie

This healthy peach pie recipe features a crust of crushed graham crackers, a creamy Greek yogurt filling, and a topping of vanilla-scented fresh peach slices.

Yield: Makes 10 servings (serving size: 1 slice)
Total:
Recipe from Health

Recipe Time

Cook Time:
Prep Time:
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 185
  • Fat: 6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 5g
  • Carbohydrate: 30g
  • Fiber: 1g
  • Cholesterol: 7mg
  • Iron: 1mg
  • Sodium: 103mg
  • Calcium: 72mg

Ingredients

  • CRUST:
  • 1 1/4 cups graham cracker crumbs (about 9 sheets)
  • 1 large egg white, lightly beaten
  • 3 tablespoons sugar
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon canola oil
  • FILLING:
  • 2 teaspoons unflavored gelatin
  • 1 cup unsweetened almond milk, divided
  • 1 1/2 cups fat-free Greek yogurt
  • 1/3 cup packed light brown sugar
  • 1/8 teaspoon salt
  • 1/2 vanilla bean
  • TOPPING:
  • 1 1/2 pounds peeled, pitted peaches, cut into wedges
  • 2 teaspoons lemon juice
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 1 teaspoon unsalted butter, cut into small pieces

Preparation

  1. 1. Preheat oven to 350°. In a food processor, pulse crust ingredients until blended; press into a 9-inch pie plate to form crust. Bake until golden (about 10 minutes); set aside on a rack to cool (about 30 minutes). Leave oven on.
  2. 2. Sprinkle the gelatin over 1/2 cup almond milk in a small saucepan; let stand 3 minutes. Heat gently over medium heat just until gelatin dissolves. Mix with remaining almond milk, yogurt, brown sugar, and salt. Split vanilla bean in half lengthwise, scrape out seeds; stir into yogurt mixture, reserving pod. Pour filling into cooled crust and cover; chill at least 2 hours.
  3. 3. While filling cools, increase oven temperature to 425°. Arrange peaches in a medium baking dish. Drizzle with lemon juice and water; sprinkle with sugar, add vanilla pod, and dot with butter. Roast peaches, basting occasionally with their juices, until wedges are tender and glazed (15-20 minutes); cool to room temperature. Arrange peaches on pie; slice pie into 10 pieces, and serve.
  4. Total time does not include 2 hours chilling time.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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