Easy Pink Vegan Strawberry Cream Pie Recipe

Easy Pink Vegan Strawberry Cream Pie Recipe

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Easy Pink Vegan Strawberry Cream Pie Recipe

This is the best strawberry cream pie ever! It’s so creamy. I thought I wouldn’t be able to have desserts like this when I turned vegan but am so happy that I can now.

That slice you’re looking at there is everything creamy and strawberry-y and delicious. It’s quickly becoming a summertime fav around here.

This pretty pink Vegan Strawberry Cream Pie is as delicious as it gets. It’s made with creamy strawberry cashew custard and a coconut crust. It’s a naturally dairy-free + gluten-free + paleo dessert recipe that everyone will LOVE!

The reason many vegan desserts need to be frozen is that they melt into a coconut milky mess when they’re at room temperature. They need to be frozen to keep them looking like the traditional dessert they are trying to replicate.

INGREDIENTS

COCONUT CRUST:

  • 2 cups unsweetened shredded coconut
  • 2 tablespoons coconut oil
  • 1/4 cup coconut sugar (can sub granulated sugar)
  • 1 chia egg, see notes

THE STRAWBERRY FILLING:

  • 1 1/2 cups raw cashews, soaked for 1-24 hours (see notes)
  • 1 lb. fresh strawberries tops cut off
  • 1/2 cup coconut oil, softened
  • 1/4–1/2 cup coconut sugar (can sub granulated sugar)
  • 1/4 teaspoon sea salt
  • Juice from 1/2 lime

TOPPINGS:

  • Coconut whipped cream
  • Sliced strawberries

INSTRUCTIONS

  1. Grease a 9″ pie pan with a little coconut oil. Preheat your oven to 325 degrees.
  2. Add the coconut, coconut oil, sugar, and chia egg to your food processor. Process on high for 1 minute.
  3. Transfer the coconut 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.
  4. Place the cashews, strawberries, coconut oil, 1/4 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.
  5. 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.
  6. Serve the pie with some coconut whipped cream and fresh sliced strawberries over the top.

NOTES

To make a chia egg, mix one tablespoon ground chia seeds or flax seeds with three tablespoons of water. Let it sit for 15 minutes then use it in the recipe.
A high-powered blender works the best to make the cashews super creamy. If you don’t have one, soak the cashews for at least 4 hours.