Vegan Strawberry Cream Pie Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12 slices
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Calories
345 kcal
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Course
Dessert
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Cuisine
North American
Vegan Strawberry Cream Pie Recipe
Description
Vegan Strawberry Cream Pie Recipe starts with a crust made from shredded unsweetened coconut, coconut oil, coconut sugar, and a chia egg binder, pressed into a pie pan and baked until light brown. The strawberry filling is crafted by blending soaked cashews, fresh strawberries, softened coconut oil, coconut sugar, sea salt, and lime juice until creamy and smooth. After blending, the filling is poured into the cooled crust and chilled uncovered in the refrigerator for at least six hours to firm up. For a firmer set, freezing the pie for a few hours is also an option.
The crust offers a toasted coconut flavor and slightly crunchy texture, complementing the rich, velvety berry and cashew filling. The lime juice adds a subtle tang, enhancing the natural sweetness of the strawberries. The pie’s creamy consistency is achieved without dairy, relying on soaked nuts and coconut ingredients for smoothness and richness.
Serve chilled with coconut whipped cream and fresh strawberry slices for added freshness and texture contrast. This vegan pie is suitable for those avoiding dairy or looking for a plant-based berry dessert. Preparation requires planning for soaking cashews and setting time.
Ingredients
Coconut Crust
- 2 cups coconut unsweetened, shredded
- 2 tablespoons coconut oil
- ¼ cup coconut sugar can sub granulated sugar
- 1 chia egg see notes
Strawberry Filling
- 1 ½ cups cashew nuts soaked for 1-24 hours (see notes, raw
- 1 lb. strawberry tops cut off, fresh
- ½ cup coconut oil softened
- ¼ - ½ cup coconut sugar can sub granulated sugar
- ¼ teaspoon salt sea salt
- lime juice from half lime
Toppings
- Coconut whipped cream
- strawberries sliced
Instructions
- Grease a 9" pie pan with a little coconut oil. Preheat your oven to 325 degrees Fahrenheit. Add the coconut, coconut oil, sugar, and chia egg to your food processor. Process on high for 1 minute.
- Transfer the coconut mix to the greased pie pan and press into the bottom and up the sides. Bake for 15-20 minutes, or until the crust is light brown. Remove from the oven and set aside to cool.
- Place the cashews, strawberries, coconut oil, ¼ cup sugar, sea salt, and lime juice in your high-powered blender or food processor and blend on high until creamy and smooth. Taste and add more sugar if you'd like it sweeter.
- Pour the pie filling into the pie and smooth the top. Place the pie into your fridge, uncovered, and let it set for at least 6 hours. If you would like a firmer filling, freeze the pie for 2-3 hours.
- Serve the pie with some coconut whipped cream and fresh sliced strawberries over the top.
Notes
- Preparation time does not include the at least six hours needed for the pie to set in the refrigerator.
- To make a chia egg, combine one tablespoon ground chia or flax seeds with three tablespoons water and let sit for 15 minutes before use.
- A high-powered blender produces the smoothest filling; if unavailable, soak cashews for a minimum of four hours before blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1 slice (of 12) | |
| Calories | 345kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 70mg | 3% |
| Potassium | 270mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 23mg | 26% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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