Vegan Strawberry Pie is the perfect summertime dessert, made with plenty of fresh strawberries and a sweet homemade sauce with no Jell-O! Only 6 ingredients and easy to make.

slice of strawberry pie being lifted out of pie plate.

This beautiful pie will be the star of your next Summer get together! It’s incredibly easy to make, even easier if you use a store bought vegan pie crust. No one will guess it’s vegan!

I recommend making this pie during strawberry season for the best tasting pie. I picked up some amazingly sweet strawberries at my local Farmer’s Market last week and they were perfect. Luckily I bought a ton because I ended up making this pie a few times to get the recipe just right!

strawberry pie with slice taken out of it.

How to make No-Bake Strawberry Pie without Jell-O:

Oftentimes, no bake strawberry pies are made with Jell-O, or gelatin. Well, that’s a no go for vegans, so this version uses cornstarch as a thickener. It’s works perfectly and tastes a lot better than Jell-O, in my opinion!

Most of the strawberries are layered right into a pre-baked pie crust, while about 3/4 cup get mashed and then mixed with some sugar, water, cornstarch and lemon juice. This mixture is heated until thick, then poured over the top of the fresh strawberries. Then you simply chill for 4-6 hours so it can firm up and become sliceable.

slice of strawberry pie on a white plate, blue towel in background.

Can Strawberry Pie be frozen?

This pie can be frozen. When you thaw it the strawberry juices may be extra runny, but that’s not a huge deal.

Can Strawberry Pie be made gluten free?

Yes! The strawberry filling is already gluten free, so you just need a gluten free pie crust. You can use my recipe: Gluten Free Pie Crust, another recipe you love, or a store bought vegan gluten free crust if you can find one.

whole vegan strawberry pie, white background, with whip cream.

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slice of strawberry pie being lifted out of pie plate.
4.91 stars (11 ratings)

Vegan Strawberry Pie

Vegan Strawberry Pie is the perfect summertime dessert, made with plenty of fresh strawberries and a sweet homemade sauce with no Jell-O! Only 6 ingredients and easy to make.
Prep: 20 mins
Cook: 20 mins
Chill time: 4 hrs
Total: 4 hrs 40 mins
Servings: 8 slices

Ingredients 
 

Instructions 

  • Bake the pie crust: Preheat the oven to 400 degrees. If using my pie crust recipe, prepare the crust according to instructions and line a 9 inch pie pan with the crust, trimming the edges as needed. Poke all over the bottom with a fork and bake for 15-20 minutes. If worried about the crust puffing up, you can place a piece of parchment paper inside the crust and put about 1 cup of dried beans or rice on top. Let cool for 10 minutes.
  • Meanwhile, wash and hull the strawberries. Slice if desired (I left them whole).
  • Take 3/4 cup of the strawberries and add to a saucepan. Mash them with a fork or potato masher, then stir in the sugar, water, cornstarch and lemon juice. Bring to a boil, stirring frequently, and cook for 2-3 minutes until thickened. Remove from heat.
  • Place the rest of the strawberries in the cooked pie crust, pointy side up (for prettiness!). You will probably have 2 layers of strawberries; simply arrange them fairly evenly.
  • Pour the thickened strawberry sauce into the pie pan with the strawberries, evenly distributing the sauce over the berries.
  • Chill in the refrigerator for 4-6 hours before serving. The pie will thicken and become sliceable. Serve with a dollop of Coconut Whip Cream if desired and enjoy!

Notes

  1. For gluten free, use my Gluten Free Pie Crust.
  2. If you want to lower the sugar, you could probably go down to 1/2 cup sugar, or use coconut sugar or even maple syrup if desired.
  3. Try serving with swirls of Vegan Cream Cheese Frosting for a delicious alternative to whip cream. It's quite tasty, like a strawberry cheesecake!
  4. The nutrition facts do not include the pie crust, as it will vary greatly depending on which crust you use.

Nutrition

Serving: 1serving | Calories: 146kcal | Carbohydrates: 37g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 181mg | Fiber: 2g | Sugar: 31g | Vitamin A: 14IU | Vitamin C: 70mg | Calcium: 19mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. This is a great pie! Made it for a friend’s birthday. I had not made a strawberry pie before and was afraid it wouldn’t thicken properly. No need to worry. This thickened up very well and even traveled in a cooler on ice for a couple of hours and maintained its shape. The flavor was also outstanding. 

    1. I’m thrilled the pie was fabulous, and traveled fabulously, for your friend’s birthday! Thanks for your wonderful feedback!

  2. This was delicious!  I cut the sugar by more than half but might increase to 1/2 cup. Only issue was that mine wasn’t as bright red as your pic and had a slightly whitish tinge. Didn’t affect flavor or presentation. Will def make again. 

  3. I love this recipe!!! We went strawberry picking and needed something with the extra strawberries and this was perfect!!

    Would it be okay to use a tablespoon of agar instead of cornstarch in the future?!

    1. That’s so wonderful to hear, Alyssa! I haven’t tried using agar agar in this recipe, but 1 to 1 1/2 tablespoons should work instead.

  4. I made this pie yesterday. It is really very delicious!! However, I did encounter a small problem. The bottom crust became mushy. I used a store bought crust and baked it according to instructions. It was golden brown when I placed the strawberries in and the thickened mixture. The pie seemed like it firmed up nicely in the refrigerator all night, but when we cut it today, the bottom was wet and mushy. I did cut the strawberries into halves or thirds depending on the size of the strawberry. Was the problem because I cut the berries? Everyone is still loving the pie. I’d like to make it again this week, but I’m trying to figure out what I did wrong. Thank you!! 🙂

    1. Store bought crusts can really vary, I’ve noticed. I recently tried pre baking one for another pie and it actually took a whole lot longer than my homemade crusts. The crust will be so much better homemade it’s not even funny! ? I don’t think cutting the berries made a huge difference. Try a homemade crust, that would be your best bet.

  5. Love all your recipes. So much so, I don’t even do a trial run. I simply know they will turn out perfect each time! Thank you
    I’m planning on making this pie for a party on Weekend.  If I make this on Friday for use on Sunday, will it stay good? 

    1. That means so much to me! Thanks! I think it should be okay, but I honestly haven’t let it sit that long in the refrigerator. I’m pretty sure it will be fine though!

    1. The pie is super fresh and full of flavor but the cornstarch amount definitely needs adjustment or possibly cook the strawberries a bit before adding cornstarch to remove excess moisture – I needed to use almost double the amount of cornstarch the recipe calls for in order to it to get to the right consistency 🙁

  6. This pie was what summer would taste like if it had a flavor. Most vegan desserts are simply overwhelmingly sweet as they substitute more sugars for eggs and butter. This pie was the real deal — full of strawberry flavor, beautifully set, we all had a second slice. And it was perfect the very first time I tried it.

    1. I love your description of tasting like summer! I’m glad the pie turned out delicious and wonderful for you! Thank you for taking time to share your review, Jeanne!

  7. I’m so happy I found this recipe. Strawberry  pie was a staple in my family growing  up, frequent  trips to Marie Callendar’s  especially on our birthdays was a cherished moment with my Aunt and I. I made the pies with my own vegan crust and downsized to mini personal pies. 

    1. Hi Shanna. The mini pies sound so fun! Thank you for sharing your memories and your wonderful review, and I’m glad you love the strawberry pie!

  8. Tried this recipe. Was really good. Only things is my mix didn’t firm up. Maybe cook too long? ??‍♂️

    1. Thanks Lee, I’m not sure why it didn’t firm up. I actually wonder if you cooked it long enough? Or you just haven’t let it cool long enough to firm up.

    2. I actually had that happen too, kept it on low heat and added pinches of the cornstarch while stirring. It eventually got to the right consistency. 

  9. Thank you so much for recipe. I have made it many times and my family loves it. You recipes are such an inspiration. Thanks Jacob

  10. Delicious and so easy! I did put slightly less than a full cup of sugar in, maybe around 3/4 cup, and it was just fine. If it only has 3/4 cup then I’m okay to eat it–ha!

  11. I can’t believe how good this is. I got some fresh strawberries from the market, came home and made this. So easy and delicious! Thank you!! Will be making this regularly.

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