5 from 84 votes
Vegan Strawberry Cream Pie Recipe
This Vegan Strawberry Cream Pie features a toasted coconut crust filled with a creamy blend of soaked cashews, fresh strawberries, and coconut oil sweetened with coconut sugar and brightened with lime juice. The pie sets in the refrigerator to develop a smooth, firm texture decorated with coconut whipped cream and fresh strawberry slices topping a refreshing, dairy-free dessert.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
12
slices
Calories:
345 kcal
Course:
Dessert
Cuisine:
North American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 345
% 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.