Vegan Strawberry Cream Pie

This amazing Vegan Strawberry Cream Pie is so flavorful, rich, creamy and indulgent. Creamy non-dairy strawberry pudding, topped with coconut whipped cream, strawberry slices in a delicious homemade graham cracker pie crust. The bonus is, it is also gluten-free.

5 from 3 votes

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Course: Dessert

Cuisine: American

Keyword: vegan strawberry cream pie

Prep Time: 20

Cook Time: 58

Servings: servings

Calories: 293kcal

Equipment

1 pie plate

Ingredients

Pie Filling

2 14 ounce can coconut milk
1 cup strawberries (hulled)
1/4 cup organic cane sugar or favorite sweetener
1/4 cup cornstarch
1/2 teaspoon vanilla
Pinch of salt
1 9-inch Graham cracker pie crust, *link to recipe
1 cup coconut whipped cream *link to recipe
graham cracker crumbs for garnish
Strawberry slices for garnish

Instructions

In a high-speed blender add. coconut milk, strawberries, sugar, cornstarch, vanilla, Process until smooth and creamy.
Heat strawberry mixture in a large saucepan over medium-high heat while stirring. Bring to a light boil while stirring constantly with a whisk for 2 minutes to prevent the sauce from being lumpy.
Reduce heat to simmer and further thicken about 1 minute. Remove from the heat. Pour strawberry pudding into the pie crust and transfer to the refrigerator to set for at least 2 hours.
To serve top the pie with Coconut Whipped Cream, garnish with fresh slices of strawberries, and graham cracker crumbs.
Pour strawberry pudding into the pie crust and transfer to the refrigerator to set for at least 2 hours.

Nutrition