Name: Pretty Pink Vegan Strawberry Cream Pie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups unsweetened shredded coconut; 2 tablespoons coconut oil; 1/4 cup coconut sugar (can sub granulated sugar); 1 chia egg, see notes; 1 1/2 cups raw cashews, soaked for 1-24 hours (see notes); 1 lb. fresh strawberries tops cut off; 1/2 cup coconut oil, softened; 1/4-1/2 cup coconut sugar (can sub granulated sugar); 1/4 teaspoon sea salt; Juice from 1/2 lime; Coconut whipped cream; Sliced strawberries

Description

This pretty pink Vegan Strawberry Cream Pie is as delicious as it gets. It’s made with creamy strawberry cashew custard and a coconut crust. It’s a naturally dairy-free + gluten-free + paleo dessert recipe that everyone will LOVE!

Scale

Ingredients

Coconut Crust:

2 cups unsweetened shredded coconut
2 tablespoons coconut oil
1/4 cup coconut sugar (can sub granulated sugar)
1 chia egg, see notes

The strawberry filling:

1 1/2 cups raw cashews, soaked for 1-24 hours (see notes)
1 lb. fresh strawberries tops cut off
1/2 cup coconut oil, softened
1/4–1/2 cup coconut sugar (can sub granulated sugar)
1/4 teaspoon sea salt
Juice from 1/2 lime

Toppings:

Coconut whipped cream
Sliced strawberries

Instructions

Grease a 9″ pie pan with a little coconut oil. Preheat your oven to 325 degrees.
Add the coconut, coconut oil, sugar, and chia egg to your food processor. Process on high for 1 minute.
Transfer the coconut to the greased pie pan and press into the bottom and up the sides. Bake for 15-20 minutes, or until the crust is light brown. Remove from the oven and set aside to cool.
Place the cashews, strawberries, coconut oil, 1/4 cup sugar, sea salt, and lime juice in your high-powered blender or food processor and blend on high until creamy and smooth. Taste and add more sugar if you’d like it sweeter.
Pour the pie filling into the pie and smooth the top. Place the pie into your fridge, uncovered, and let it set for at least 6 hours. If you would like a firmer filling, freeze the pie for 2-3 hours.
Serve the pie with some coconut whipped cream and fresh sliced strawberries over the top.

Notes

Note: the prep/cook time does not include the 6 hours that you’ll need to let the pie set after you make it.

To make a chia egg, mix one tablespoon ground chia seeds or flax seeds with three tablespoons of water. Let it sit for 15 minutes then use it in the recipe.

A high-powered blender works the best to make the cashews super creamy. If you don’t have one, soak the cashews for at least 4 hours.