Vegan Strawberry Cream Pie Recipe (Gluten Free)

This vegan strawberry cream cream pie is a delicious recipe to whip up during the summer months, for mother’s day, or as a valentine’s day dessert. When strawberry season rolls around, no bake strawberry pies are the perfect dessert to curb a sweet tooth.

Indulge in the luscious flavors of fresh strawberries and creamy goodness with this vegan strawberry cream pie recipe. Made with wholesome ingredients and completely dairy-free, this delightful dessert is a perfect balance of sweet, tangy, and creamy. 

With a flaky crust, a velvety strawberry filling, and a fluffy whipped cream topping, this vegan strawberry cream pie is sure to impress both vegans and non-vegans alike. Get ready to savor a slice of pure strawberry bliss!

If you love fruit pies you may also want to try my Vegan Key Lime Pie or my Strawberries And Cream Pie Overnight Oats.

INGREDIENTS YOU WILL NEED FOR THE FRESH STRAWBERRY PIE

You will need the following ingredients listed below to make this no bake strawberry cream pie (the exact measurements and nutrition information are in the printable recipe card below):

• Fresh strawberries
• Graham wafers (optional gluten-free)
• Butter or vegan butter
• Can of coconut milk – the coconut milk that contain the coconut cream inside.
• Almond milk – or other non-dairy milk such as soy milk or cashew milk.
• Honey or pure maple syrup
• Cornstarch
• Vanilla extract
• Sea salt
• Optional – cream cheese, almond flour, lemon juice, etc.

HOW TO MAKE THE VEGAN STRAWBERRY FILLING

The crust is only 2 ingredients, and is so simple to whip up using only graham crackers and butter. This tart base is perfect for all kinds of recipes! 

Tarts are traditionally made with pie crust, but they are a lot more work. This crust is mixed together and then pressed into a tart tin.

After the crust is complete, make sure to poke holes into the bottom of the crust with a fork. When you remove the crust from the oven it may bubble up slightly with air, I use the bottom of a glass to push it down and make sure everything is even and flat.

It is quite a delicate pastry to work with and can be prone to cracking, but you can just press it back together if it does, no harm done.

For the pastry cream, the combination of full-fat coconut milk and almond milk gives a really smooth, creamy result. With cornstarch to thicken it a bit, and pure maple syrup to naturally sweeten the pie. 

This vegan strawberry cream pie is the perfect summery dessert to end a garden party or barbecue with; it goes wonderfully with a glass of champagne or rosé!

DIRECTIONS ON HOW TO MAKE THE VEGAN STRAWBERRY PIE FILLING

1. Preheat oven to 375 degrees F and lightly grease a 9-inch tart pan with coconut oil or vegan butter.
2. Using a food processor, blend graham crackers until they are very fine. Then add melted vegan butter and pulse to combine.
3. Distribute evenly in tart pan and press down with the bottom of a glass to flatten. The dough should be pressed up and around the edges of the tart pan, otherwise, the filling may not set properly and may spill out the sides.
4. Poke holes in crust with a fork to release air so the crust doesn’t bubble. Bake for 10 minutes or until golden brown. Remove from the oven and immediately press down with the bottom of glass again to flatten crust. Set aside to cool.
5. In a small saucepan over medium-high heat, whisk together the coconut milk, almond milk, maple syrup, vanilla, and salt. Add in the cornstarch last and whisk.
6. Over medium heat, begin to bring the cream filling to a very low boil. Whisk continuously, ensuring it does not burn.
7. Once bubbles begin to form (this will take 5-10 minutes), continue to stir for another 2 minutes until mixture is thick.
8. Once the pie crust has cooled, pour the cream filling into the crust. Put the pie into the refrigerator to set for 5-6 hours minimum, preferably overnight.
9. Once the pie has set, chop up strawberries and decorate the top of the pie! Serve immediately and ENJOY!

NOTES

Make sure you let the pie sit in the refrigerator for at least 5-6 hours, but preferably overnight!

Get yourself a pie pan with a removable bottom! It was very easy to get the pie out once it was finished, but without the removable bottom, this would have definitely been a two-person job!

The best part about this tart is you can prepare everything the night before, toss it in the refrigerator overnight, and it’s ready to go the next day!  It’s a gorgeous dessert that’s perfect for a fancy night when you have friends over or a great dish to bring to your next BBQ.

HOW TO STORE

1. Cover: After preparing the pie, cover it tightly with plastic wrap or place it in an airtight container to prevent any moisture or odors from affecting the taste and texture.
2. Refrigerate: Store the vegan strawberry cream pie in the refrigerator to keep it fresh, as oppose to room temperature. The chilled environment will help maintain the stability of the filling and whipped cream topping.
3. Timing: For the best flavor and texture, consume the pie within 2-3 days of preparation. As time passes, the crust may become slightly softer due to the moisture from the filling.

Other Vegan Desserts You May Want To Try!

• Vegan Vanilla Cupcakes
• Vegan Banana Chocolate Chip Sheet Pan Pancakes
• Vegan Rocky Road Brownies
• Vegan Birthday Cake Vanilla Ice Cream
• Vegan Bounty Bars

IF YOU TRIED THIS VEGAN PIE CRUST PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails