Vegan Strawberry Pie – Name Marley

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This vegan strawberry pie has a buttery crust filled with fresh strawberries, topped with a delicious strawberry sauce. Serve each slice with coconut whipped cream. It’s a perfect way to use up all summer’s fresh strawberries!

A slice of vegan strawberry pie sits on a plate. It is topped with whipped cream. In the background are more pies and a bowl of strawberries.

I love all good vegan pies. But I mostly make it in the winter. That just seems like the time of year to make pie. But a good summer pie can’t be denied! One of the reasons I love this vegan strawberry pie. This is the best way to take advantage of summer’s full strawberry harvest!

How to Make Vegan Strawberry Pie

You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.

  1. Make a homemade pie crust (or vegan store-bought) and blind bake until golden and crisp. Set aside to cool.
    A baked pie crust in a pie pan.
  2. Wash the strawberries and remove the green caps.
    There are several sliced ​​strawberries sitting next to a knife on a cutting board.
  3. Separate about 2 cups of strawberries and mash using a fork or food processor, leaving some texture.
    A hand holds a fork using it to mash fresh strawberries.
  4. Mix sugar and cornstarch in a saucepan.
    A hand holds a bowl, adding cornstarch to a saucepan.
  5. Stir in water and powdered strawberries.
    Pouring mashed strawberries from a bowl into a saucepan.
  6. Cook over medium heat and stir until simmering (low boil).
  7. This mixture will thicken, then remove from heat and add food coloring (if using).
  8. Dry the remaining strawberries with a kitchen cloth or paper towel. Place them in the cooled pie crust.
  9. Spoon strawberry sauce over strawberries in pie.
    A thick strawberry gel is poured over fresh strawberries in a baked pie crust.
  10. Refrigerate until set and chilled, at least 2 hours.

the main ingredient

Here are the ingredients you will need for this recipe:

  • Fresh Strawberries — I used a 32-ounce container of fresh strawberries.
  • Sugar – Plain sugar is all you need.
  • Cornstarch — Plain cornstarch is great, but you can substitute arrowroot powder.
  • Food Coloring — This is optional but I like to use red food coloring to liven up this pie. You can use organic/natural food colors.
Looking at fresh strawberries sitting on a plate where pieces have been removed from a strawberry pie.

Top ideas

You can serve your pie or plain. It’s so beautiful! However, if you want to guild Lily, I’m right with you! Here are some top ideas you might like:

  • Coconut Whipped Cream
  • A drizzle of Vegan Ganache would be lovely
  • Sprigs of fresh green herbs like mint leaves or small basil leaves are a nice touch
  • More Pie Crust — You can double the pie crust and make a lattice on top.
A strawberry pie topped with whipped cream and green herbs.

Why this recipe is a winner

  • simple — You can make this pie in minutes, but it will take time to set in the fridge before serving.
  • versatile – Add a little lemon or lime zest to change the flavor or add your favorite fresh herbs on top.
  • Child-friendly — Everyone loves this dessert, including kids and even kids at heart.

Frequently Asked Questions

Can you use frozen strawberries?

Fresh strawberries are best for this pie, but you can substitute frozen strawberries. Just be prepared that the berries will be a bit mushy and will cry as the pie sits.

Can you freeze a pie with fresh strawberries?

You can freeze this pie but it will change the texture of the strawberries. They are mushier as they throat out. So be prepared to eat it quickly when it melts.

Storage Tips

This pie is best served fresh. To store leftover pieces, transfer to an airtight container. Store in the refrigerator for up to 3 days. Freeze slices in a suitable freezer container for up to 1 month.

A slice of pie being removed from a pie dish with the rest of the pie.

Vegan pie is a favorite

We all agree that this vegan strawberry pie is the bee’s knees! If you like vegan pie recipes, be sure to check out these delicious recipes:

A slice of vegan strawberry pie sits on a plate. It is topped with coconut whipped cream.

Prevent your screen from going dark

For the filling:

  • Wash the strawberries and remove the green caps. Separate about 2 cups of strawberries and mash using a fork or food processor, leaving some texture. This should equal one cup of mashed strawberries.

  • Dry the remaining strawberries with a dishcloth or paper towel. Set aside.

  • Mix sugar and cornstarch in a saucepan. Stir in water and powdered strawberries. Cook over medium heat and stir until simmering (low boil). This mixture will thicken as it cooks. Remove from heat and stir in food coloring (if using).

  • Place dried strawberries on cooled pie crust. Spoon strawberry sauce over strawberries in pie. Use a spoon to ensure the sauce is in between the strawberries. Refrigerate the pie until set and chilled, at least 2 hours.

  • This pie is best served fresh. Serve with whipped cream and/or vegan chocolate drizzle.

Wilton Pie Pan

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About cornstarch – You can use 3 tablespoons of cornstarch for a soft filling. Since this recipe calls for 4 tablespoons, you’ll want to spread it over the strawberries quickly because it will thicken as it cools.

Calories: 310kcal | Sugars: 53g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fats: 1g | Monounsaturated fats: 1g | Trans fats: 1g | Cholesterol: 1mg | Sodium: 194mg | Potassium: 187mg | Fiber: 3g | Sugar: 32g | Vitamin A: 13IU | Vitamin C: 64mg | Calcium: 18mg | Iron: 6mg

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

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