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Caramel Peach Pie Bites

65- Caramel Peach Pie Bites- A La Mode with crunch

Individually-sized, non-dairy peach treats served a la mode, with a nice crunchy caramel topping. 

  • Duration
  • Cook Time
  • Prep Time
  • 12 mini piesServings


Mini Pie Crusts:

  • Non-stick cooking spray
  • ⅓ cup sugar
  • ½ cup vegan butter
  • 1¼ cup flour
  • ¼ teaspoon salt
  • 2 tablespoons soy milk or creamer
  • 1 teaspoon vanilla

Peach Pie Filling:

  • 4 medium peaches (firm and ripe), diced small
  • ½ stick vegan butter
  • 5 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon flour

Caramel Sauce:

  • 1½ cup white sugar
  • 2 scoops vanilla sugar
  • ¾ cup dark corn syrup
  • 1 pinch salt
  • 1 cup liquid non-dairy creamer, divided
  • 1 teaspoon vanilla extract

Caramel Crunch Topping:

  • 3 cinnamon graham crackers
  • ¼ cup brown sugar
  • 2 tablespoons vegan butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon white sugar
  • ⅛ teaspoon salt


1. Preheat oven to 400°F. Coat 12 muffin cups with non-stick cooking spray and place in muffin pan.

Mini Pie Crusts:

1. In a large bowl, cream together sugar and vegan butter until light. Beat in flour, salt, soy milk, and vanilla, until mixture is moist and crumbly. It should clump together when pressed between your fingers. 

2. Divide dough into 12 equal servings, and press each into a muffin cup around the edges in the shape of a pie crust. 

3. Bake mini pie crusts at 400°F for 15 minutes, or until crust is golden. As soon as you remove the pan from the oven, press the center of each pie crust in to keep the shape. Allow to cool completely.

Peach Pie Filling:

1. Melt vegan butter in a small pot over medium-low. Turn to low, and add diced peaches, brown sugar, cinnamon, nutmeg, and vanilla. Mix until completely combined. Turn heat up to bring mixture to a slow boil, and cook for 5 to 8 minutes, or until peaches begin to soften. 

2. Add flour, and mix well. Turn heat to low, and simmer 5 minutes, or until mixture thickens.

Caramel Sauce:

1. In a large heavy-bottomed saucepan, combine sugars, syrup, salt, and ½ cup creamer. Mix until combined, and bring to a boil. (Temperature should reach 240°F when measured with a candy thermometer). Boil 1 minute, then add remaining creamer and vanilla. Boil 1 more minute and remove from heat. Pour into a clean container and allow to cool completely. Caramel will thicken as it cools.

Caramel Crunch Topping:

1. Lower oven temperature to 350°F. 

2. In a medium bowl, crumble graham crackers into small chunks. Add the brown sugar and mix. Combine melted vegan butter and vanilla, and stir in. 

3. Spread crumble mixture evenly in a 9- x 13- inch baking dish. Sprinkle white sugar and dash of salt on top. Bake 15 minutes at 350°F, stirring halfway through. Remove from oven and allow to cool completely.

4. To assemble, place mini pie shells on plates. Add a heaping tablespoon of warm peach pie filling. Add a scoop of vanilla ice cream. Top with caramel sauce and caramel crunch. Serve immediately.

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