Vegan Strawberry Pie [Oil Free]
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5
2 reviews
Excellent
Vegan Strawberry Pie [Oil Free]
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An incredibly delicious vegan strawberry pie made without Jell-o or oil, and low in sugar, without sacrificing flavour!
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Ingredients
- 1 Whole Wheat Pie Crust or crust of choice, vegan
- 1.5 pounds strawberry 3 cups sliced, fresh
- 1 cup coconut milk shake well before opening or pour contents into a bowl and whisk to combine, you may use light for low fat, unsweetened; brand Thai Kitchen
- ¼ cup granulated sugar you may use coconut or date sugar if an unrefined option is preferred, but note the colour of your filling will be darker, white
- ¼ cup tapioca starch or corn starch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
Optional Garnishes
- strawberry whole or sliced, fresh
Instructions
- Prepare your pie crust of choice and blind bake according to its directions. If you're using my oil free pie crust, bake for 15-20 minutes, until the edges are golden. Set aside to let cool slightly before filling.
- Wash, hull and slice your strawberries and set aside.
- Use 2 cups of your sliced strawberries to arrange on your baked pie crust. You may start around the edges and work your way towards the middle, or work in rows. You should have 2 layers of strawberries.
- Shake your canned coconut milk very well before opening. Then add 1 cup worth to your blender, along with 1 cup of the sliced strawberries, the sugar, lemon juice, vanilla and tapioca. Blend until smooth.
- Now pour the mixture into a small pot and bring to a boil, whisking constantly. Boil for about 1 minute, until thick and then pour over the strawberry layer immediately. Spread as evenly as possible and then refrigerate overnight or for a minimum of 4-6 hours, until set.
- Once set, garnish with strawberry slices, if desired. It helps to use a wet knife for slicing as the top filling can get sticky. Enjoy!
Equipments used:
Notes
- Use fresh strawberries for the best results.
- If you have a sweet tooth, or if your strawberries are not very sweet, increase the sugar to ⅓-1/2 cup.
- Make sure to shake your can of coconut milk very well before opening. Since you're not using the entire can, you want to make sure the contents are mixed well before measuring your cup full. If you're having trouble, pour the contents into a bowl and whisk to combine.
- For low fat, sub the canned coconut milk for a light version. Or, you may also use water. The filling will be less rich, but still delicious.
- Make sure to plan ahead, as this dessert tastes best when refrigerated overnight.
- Do not cut your pie until it's cool. The filling needs time to chill and set before slicing. It will hold and slice easily once chilled. Use a sharp, wet knife as it can get sticky.
- Nutritional information is for one slice (or ⅛th) of the strawberry pie, including my oil free pie crust. If you're using another crust, nutritional info will vary.
Nutrition Information
Show Details
Calories
267cal
(13%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Sodium
75mg
(3%)
Potassium
378mg
(8%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
47IU
(1%)
Vitamin C
55mg
(61%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267cal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Sodium | 75mg | 3% |
| Potassium | 378mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 55mg | 61% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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