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.

Maggie Ruggiero
Recipe by Health June 2011

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John Kernick

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Yield:
Makes 10 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Total time does not include 2 hours chilling time.

Chef's Notes

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.

Nutrition Facts

185 calories; fat 6g; saturated fat 2g; mono fat 2g; poly fat 1g; protein 5g; carbohydrates 30g; fiber 1g; cholesterol 7mg; iron 1mg; sodium 103mg; calcium 72mg.
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