This vegan strawberry pie is made with fresh strawberries mixed with a light strawberry sauce and topped with vegan whipped cream. It's like a taste of summer in every bite! You won't believe how quick and easy this pie comes together and it's as delicious as it is beautiful! Be the hero of every summer party with this pie!
Unlike a strawberry rhubarb pie or other fruit pies that are baked, this fresh strawberry pie has a baked crust, but a no-bake strawberry filling that is bursting with juicy flavor. You can even use a pre-made crust and have the whole pie made in less than 20 minutes!
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❤️ This recipe is
- perfect for summer parties.
- fresh, juicy, and light.
- beautiful!
🧾 Ingredients and substitutions
- Pie Crust - you can use my easy vegan pie crust recipe or my gluten-free pie crust or even my vegan graham cracker crust recipe. You can also make it very easy and simply use a pre-made pie crust. (Aldi has a pack of vegan pre-made crusts in the freezer section that are delicious!)
- Strawberries - you will need 2 pounds of fresh strawberries. Fresh in-season strawberries will give you the best flavor.
- Sugar - any white or light-colored vegan sugar or even agave or maple syrup will work.
- Corn Starch - to thicken the sauce and hold the strawberries together.
- Lemon Juice - to balance out the sweetness of the strawberries and help retain color.
- Vegan Whipped Cream - I highly recommend my vegan whipped cream frosting on this pie since it holds its form and won't deflate, but you can use my aquafaba whipped cream, or any store-bought dairy-free whipped cream that you want.
🔪 Helpful tools
- A blender is helpful, but you can also mash the strawberries with a fork or potato masher.
🥄 Instructions
- Bake a bottom pie crust at 350 F for 20 minutes or according to package directions if using a store-bought crust and set aside to cool. You want your crust to be a light brown color.
- Wash your fresh strawberries and cut off all of the stems.
- Cut 2 1/2 cups of the prettiest strawberries in halves and arrange them in the baked pie crust until it is full with some small spaces between the strawberries.
- Add 1 1/2 cups of the ugliest strawberries to a blender with 2/3 cup sugar, 1/2 cup of water, 3 tablespoons corn starch, and a teaspoon of lemon juice. Blend for about 30 seconds until there are no chunks of corn starch.
- Add the blended mixture to a saucepan and heat stirring frequently until it boils. Then stir continually for 1 minute while it maintains a low boil. The sauce should get shiny at this point.
- Allow the sauce to cool for about 5-10 minutes then stir well again and pour over the strawberries filling all of the little holes and cracks with the sauce. Spread the sauce evenly over the pie and smooth out with a rubber spatula.
- Place the pie in the fridge to cool and firm up for at least 3 hours before cutting and serving.
- Add whipped cream just before serving or if you use my vegan whipped cream frosting, you can decorate it when you make the pie and it won't deflate.
👩🏻🍳 Pro tips
- Use good quality fresh strawberries that are in season if possible.
- Pick through the strawberries and pick out any that are bruised or ugly and toss those in the blender for the strawberry sauce.
🍞 Can I make it gluten-free?
Yes, the vegan strawberry pie filling is naturally gluten-free, so all you need to do is use my gluten-free vegan pie crust or my gluten-free vegan graham cracker crust recipes for the crust. Note: If you use the graham cracker crust, you will not need to bake it.
🥡 Storge
Refrigerate - This vegan strawberry pie keeps best in the fridge and I recommend serving it the same day it's made since the strawberries will lose their freshness and start to release some water after about 12 hours. You can freeze it, but the strawberries will get soggy.
🌟 More vegan desserts
📌 Be sure to follow me on Pinterest for new vegan recipes!
Fresh Vegan Strawberry Pie
Equipment
- A blender is helpful.
Ingredients
Instructions
- Bake a bottom pie crust at 350 F for 20 minutes or according to package directions if using a store-bought crust and set aside to cool. You want your crust to be a light brown color.
- Wash your fresh strawberries and cut off all of the stems.
- Cut 2 1/2 cups of the prettiest strawberries in halves and arrange them in the baked pie crust until it is full with some small spaces between the strawberries.
- Add 1 1/2 cups of the ugliest strawberries to a blender with 2/3 cup sugar, 1/2 cup of water, 3 tablespoons corn starch, and a teaspoon of lemon juice. Blend for about 30 seconds until there are no chunks of corn starch.
- Add the blended mixture to a saucepan and heat stirring frequently until it boils. Then stir continually for 1 minute while it maintains a low boil. The sauce should get shiny at this point.
- Allow the sauce to cool for about 5-10 minutes then stir well again and pour over the strawberries filling all of the little holes and cracks with the sauce. Spread the sauce evenly over the pie and smooth out with a rubber spatula.
- Place the pie in the fridge to cool and firm up for at least 3 hours before cutting and serving.
- Add whipped cream just before serving or if you use my vegan whipped cream frosting, you can decorate it when you make the pie and it won't deflate.
Nutrition
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
I love this recipe! We went strawberry picking and needed something with the extra strawberries and this was perfect!
I'm so happy that you liked it! It is one of my favorites for sure! 🙂
It’s fresh and easy. I’ve made it twice. First following your directions and secondly slicing the strawberries uniformly for the bottom and arranging a few on the top. Also replaced 1/2 the sugar with erythetol with great results.
Thank you so much!
I'm so happy that you liked it! 🙂
You're welcome, Susan! So happy that you liked it! 🙂
Could you use frozen strawberries by chance?
Hi Amber - You could use frozen strawberries if that is all you have, but they get soft and kind of soggy when they thaw. Fresh strawberries are part of what really makes this pie great!
I haven't made this recipe yet but am wondering if you have used Erithryol in any of your recipes for sweets?
I don't use it, but I think that the pie will come out fine if you want to swap it out for the sugar. Enjoy! 🙂
Can you substitute the sugar for honey? We don't really eat sugar.
I have never tested it that way, but it should work fine. Enjoy! 🙂
Looks fabulous!! I plan to try this as soon as my strawberries ripen.
Is it okay to sub arrowroot for the cornstarch? If so, is it 1:1?
Yes, you can use arrowroot, Gloria. Use 4 tablespoons of arrowroot instead of 3 TBPS cornstarch. Enjoy! 🙂
Thanks! I had never heard that information on the ratio.
Gloria, Arrowroot is a little less powerful than cornstarch for thickening things. You can also use potato starch instead. Enjoy!
it looks great thankyou
You're welcome, Enjoy! 🙂