This easy vegan strawberry pie is the perfect idea for when you want a lighter, summery dessert. It’s made with juicy, fresh strawberries and has no Jello and no gelatin, plus, it’s quick to prepare because the delicious filling is no-bake. Use a store-bought or homemade crust, (regular or gluten-free) to make this impressive, from-scratch vegan dessert for family and friends!
Divide the chopped strawberries in half. Set one half aside and place the other half into a medium pot.
Using a potato masher, mash the strawberries until there are no large pieces left.
Add the cornstarch to the pot and whisk until it has been fully dissolved and no lumps remain.
Add the sugar, strawberry jam, lemon zest, and salt to the pot and mix well.
Place the pot over medium-high heat and cook until the strawberry mixture starts to bubble (roughly 5 minutes). Once it starts to bubble, turn the heat down to low and simmer for 10 minutes, stirring often until the mixture has thickened.
Once the cooking time has ended, remove the pot from the heat and add the lemon juice and vanilla extract, mix well.
Add the remaining half of the strawberries and mix well.
Carefully pour the strawberry mixture into the pie crust, smooth out the top using a rubber spatula, and then carefully transfer the pie dish to the refrigerator. Chill for at least 4 hours.
After the chill time has ended, remove from the refrigerator, slice and serve plain or with garnishes like dairy-free whipped cream. (See above for more suggestions)
Notes
Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
Make my vegan pie crust or my vegan gluten-free pie crust for this recipe and make sure it's fully cooled before adding the strawberry filling. If you don't want to make your crust, you can purchase a pre-made crust but it will need to be blind-baked before using, read the directions on the package.
A cookie crust, like graham or Oreo, can also be used, you will need to bake it before adding the strawberry filling or it will make the crust soggy, the pie will not slice properly, and it will be messy. Use the directions on the package for pre-baking the cookie crust.
Chop your strawberries into halves but if they are very large strawberries, you can cut them into 4ths or even 6ths. The pieces need to be bite-sized.
If you don't have or can't use cornstarch, use arrowroot starch instead, the same amount.
If you are using in-season strawberries that are very sweet, you can cut back on the sugar and just use ⅓ cup (67g).
I highly recommend using freshly squeezed lemon juice for the best flavour, but if you don't have a fresh lemon, you can use store-bought bottled lemon juice.
Cover and store leftovers in the fridge for up to three days.
The calorie count is for 1 slice of 8 made using my easy vegan pie crust and does not include any toppings or garnishes. Nutrition data is only to be used as a rough guide, click here to learn how nutrition data is determined on this website.