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 1/2 pounds fresh strawberries, hulled and divided
1/2 cup water
1/2 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
