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    Home » Recipes » Desserts

    Vegan Strawberry Pie [Low Sugar + Oil Free]

    Published: Apr 19, 2021 · Modified: Apr 19, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    An incredibly delicious no bake vegan strawberry pie made without Jell-O or oil and low in sugar, without sacrificing flavour! This gorgeous dessert is the perfect summer treat, or any time you have fresh strawberries laying around.

    Close up of strawberry pie in pie plate.

    Just like my lemon pie, this vegan strawberry pie is quick and simple to make, with no baking required. (Other than a blind bake for the crust.)

    Make your crust, slice up some strawberries and whip up the topping in your blender. Ready in no time!

    The only hard part is waiting for it to chill and set. So plan ahead!

    It’s also allergen friendly, being free from dairy, eggs, soy and corn. So if you need a strawberry pie without cornstarch, you’ve got it!

    Side view of slice of pie in plate with remaining pie in background.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather your ingredients and start by blind baking your pie crust.

    Ingredients needed to make strawberry pie scattered on deck.

    Arrange 2 cups worth of sliced strawberries on your baked pie crust. (photo 1)

    Add the remaining 1 cup of strawberries, the coconut milk, lemon juice, sugar, vanilla and tapioca to your blender and process until smooth. (photo 2)

    Transfer the mixture to a small sauce pot. (photo 3)

    Pie crust with sliced strawberries arrange inside and pink pie filling being blended.

    Boil the mixture on stove top for about 1 minute, whisking constantly. (photo 4)

    Then immediately pour over your strawberry layer in your pie crust and spread as evenly as possible, to its edges. (photos 5-6)

    NOTE: The strawberry filling will harden as it cools, so make sure you’re ready to pour and spread immediately after boiling.

    Whisking strawberry filling in pot and then pouring over pie crust and spreading smooth.

    Refrigerate your pie overnight, or for at least 4-6 hours, until set.

    Then garnish your vegan strawberry pie with more strawberries and/or vegan whipped cream, if desired.

    Overhead view of slice of pie in plate with strawberry slices on top.

    Commonly Asked Questions

    What is a blind bake?

    This simply means to bake your pie crust empty, before adding any filling. Since this is a no bake pie, you’ll need the crust to be cooked before filling.

    Can I use frozen strawberries?

    This pie works best with fresh strawberries that have not been frozen. Frozen strawberries will bleed and since this pie is not being baked, fresh is best.

    Is strawberry pie baked?

    You can make a traditional baked strawberry pie, but here I’ve gone with a no bake strawberry pie. (Other than the quick blind bake for the pie crust.)

    How long does it keep?

    You may keep it refrigerated for 3-4 days. You may also freeze your pie for up to 2 months and let thaw in the refrigerator overnight.

    Can I make it gluten free?

    Yes. The strawberry filling is already gluten free, so just be sure to use your favourite gluten free pie crust.

    Expert Tips

    • 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 â…“-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.

    More delicious vegan desserts

    • Vegan Key Lime Pie [Low Sugar + No Oil]
    • Almond Flour Peanut Butter Cookies [Gluten Free]
    • Vegan Blueberry Pie [Oil Free]
    • Banana Almond Flour Muffins [Super Moist!]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    Close up of strawberry pie in pie plate.

    Vegan Strawberry Pie [Oil Free]

    An incredibly delicious vegan strawberry pie made without Jell-o or oil, and low in sugar, without sacrificing flavour!
    5 from 1 vote
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 2 minutes
    Refrigeration Time: 6 hours
    Total Time: 17 minutes
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 8 Slices
    Calories: 267kcal
    Author: Rosa

    Equipment

    • Pie Plate
    • Blender

    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
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    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!

    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 â…“-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 â…›th) of the strawberry pie, including my oil free pie crust. If you’re using another crust, nutritional info will vary.

    Nutrition

    Calories: 267kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Sodium: 75mg | Potassium: 378mg | Fiber: 5g | Sugar: 13g | Vitamin A: 47IU | Vitamin C: 55mg | Calcium: 30mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    1. Karen

      April 26, 2021 at 10:33 am

      Would gluten free flour works for the pie crust ?

      Reply
      • Rosa

        April 26, 2021 at 1:45 pm

        Hi Karen, I didn’t try that so I can’t say for sure, but I believe an all purpose gluten free flour should work. Please report back if you give that a go.

        Reply
    2. LouAnn Mallon

      April 24, 2021 at 12:51 pm

      I really try to avoid coconut milk because of the fat. ( even the light one) Would oatmilk work??

      Reply
      • Rosa

        April 25, 2021 at 8:05 am

        Hi LouAnn, yes may use any plant milk, even water will work, but note that it will be a little less rich. Hope you enjoy, and please report back if you give it a try. 🙂

        Reply

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    503 shares