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Vegan Strawberry Pie [Oil Free]

An incredibly delicious vegan strawberry pie made without Jell-o or oil, and low in sugar, without sacrificing flavour!

Prep Time
15 mins
Cook Time
15 mins
Refrigeration Time
6 hrs
Total Time
17 mins
Servings: 8 Slices
Calories: 267 kcal
Course: Dessert
Cuisine: American , Canadian

Ingredients

  • 1 vegan whole wheat pie crust or crust of choice
  • 1.5 pounds fresh strawberries 3 cups sliced
  • 1 cup Thai Kitchen unsweetened coconut milk shake well before opening or pour contents into a bowl and whisk to combine, you may use light for low fat
  • ¼ cup white 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.
  • ¼ cup tapioca starch or corn starch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
Optional Garnishes
  • fresh strawberries whole or sliced

Instructions

    Cup of Yum
  1. 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.
  2. Wash, hull and slice your strawberries and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

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

Calories 267cal (13%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 8g (40%) Sodium 75mg (3%) Potassium 378mg (11%) 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

% 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.