A chilled, naturally sweet, and fruity dessert, this No-Bake Vegan Strawberry Pie is made with fresh strawberries and a simple cornstarch-thickened filling. It’s a light, fat-free, plant-based treat that’s ideal for summer or anytime I want to enjoy a refreshing dessert without heating up the kitchen.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 prepared vegan graham cracker crust (store-bought or homemade)
1 ½ pounds fresh strawberries, hulled and divided
½ cup water
½ cup sugar (or less, to taste)
3 tablespoons cornstarch
1 teaspoon lemon juice
Optional: fresh mint leaves or vegan whipped topping for garnish
Directions
I start by going through the strawberries and setting aside about 1 cup of the best-looking ones to decorate the top of the pie.
I purée the remaining strawberries with the water in a blender or food processor until smooth.
I pour this purée into a saucepan and whisk in the sugar and cornstarch until it’s fully dissolved.
I bring the mixture to a boil over medium heat, stirring constantly until it thickens and turns translucent—this takes about 5 to 7 minutes.
I remove the saucepan from the heat and stir in the lemon juice. Then I let the filling cool slightly.
I pour the slightly cooled filling into the prepared pie crust and smooth the top with a spatula.
I arrange the reserved strawberries on top however I like for a nice presentation.
I chill the pie in the fridge for at least 2 to 3 hours, or until it’s fully set.
Just before serving, I sometimes garnish with mint leaves or a dollop of vegan whipped topping.
Servings and timing
Servings: 8
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 2 hours 25 minutes (including chill time)
Calories per serving: 210 kcal
Variations
I sometimes use a chocolate cookie crust for a twist on the flavor.
If I want to cut back on sugar, I reduce the amount or use maple syrup instead (adjusting the liquid slightly).
For a berry blend pie, I mix in raspberries or blueberries with the strawberries in the purée.
Instead of a graham cracker crust, I occasionally make a date and nut crust for a whole food plant-based version.
I add a pinch of vanilla or almond extract to the filling to change up the flavor profile.
Storage/Reheating
I store the pie in the refrigerator covered loosely with plastic wrap or in an airtight container. It keeps well for 3–4 days. This pie should not be frozen, as the texture of the strawberries and filling can become watery after thawing. Since it’s a chilled dessert, there’s no need to reheat.
FAQs
How do I make a homemade vegan graham cracker crust?
I crush vegan graham crackers and mix them with a bit of melted coconut oil or maple syrup, then press the mixture into a pie dish and chill it before adding the filling.
Can I use frozen strawberries instead of fresh?
Yes, but I make sure to thaw and drain them well first to avoid excess liquid in the filling.
Is this pie gluten-free?
The filling is naturally gluten-free, but the crust may not be. I choose a gluten-free graham cracker crust if I want to make it fully gluten-free.
Can I make this ahead of time?
Absolutely. I often make it the day before and let it chill overnight so it’s perfectly set by the time I serve it.
How do I know the filling is thick enough?
Once the purée boils and turns glossy and translucent, it should be thick enough to hold shape when cooled. It firms up more as it chills in the fridge.
Conclusion
This No-Bake Vegan Strawberry Pie is a favorite when I want a quick, delicious dessert that’s light and fruity. It’s a perfect balance of sweet and tart, and it’s so easy to put together. Whether I’m serving guests or just treating myself, this pie always impresses—and I love that it’s totally plant-based and oven-free.
📖 Recipe:
No-Bake Vegan Strawberry Pie
- Total Time: 2 hours 25 minutes
- Yield: 8 servings
- Diet: Vegan
Description
A light, refreshing no-bake vegan strawberry pie made with fresh strawberries and a cornstarch-thickened filling, all set in a graham cracker crust. Perfect for warm days and effortless entertaining.
Ingredients
1 prepared vegan graham cracker crust (store-bought or homemade)
1 ½ pounds fresh strawberries, hulled and divided
½ cup water
½ cup sugar (or less, to taste)
3 tablespoons cornstarch
1 teaspoon lemon juice
Optional: fresh mint leaves or vegan whipped topping for garnish
Instructions
- Set aside about 1 cup of the best-looking strawberries to decorate the top of the pie.
- Purée the remaining strawberries with the water in a blender or food processor until smooth.
- Pour the purée into a saucepan and whisk in the sugar and cornstarch until fully dissolved.
- Bring the mixture to a boil over medium heat, stirring constantly until it thickens and turns translucent, about 5 to 7 minutes.
- Remove the saucepan from heat and stir in the lemon juice. Let the filling cool slightly.
- Pour the slightly cooled filling into the prepared pie crust and smooth the top with a spatula.
- Arrange the reserved strawberries on top for decoration.
- Chill the pie in the refrigerator for at least 2 to 3 hours, or until fully set.
- Just before serving, garnish with mint leaves or vegan whipped topping if desired.
Notes
Use a gluten-free crust to make the recipe gluten-free.
Reduce sugar or substitute with maple syrup for a lower-sugar version.
For a twist, try using a chocolate cookie crust or adding a pinch of vanilla extract to the filling.
Store leftovers covered in the fridge for up to 3–4 days.
Do not freeze the pie as the texture may become watery upon thawing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
