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Vegan Strawberry Pie

Nutrition facts:
Calories: 185 kcal | Protein: 3g | Carbohydrates: 26g | Fat: 8g
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 185 kcal

Ingredients
  

For the pastry:

  • 30 g (1/8 cup) coconut oil
  • 75 g (2/3) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
  • 75 g (2/3 cup) ground almonds* (almond meal)
  • 7 tbsp water

For the strawberry jelly:

  • 200 g (7 oz) fresh strawberries, hulled and roughly chopped
  • 2 tbsp lemon juice
  • 8 tbsp maple syrup (or sub any other sweetener)
  • 1 tsp agar (check instructions on packet as quantities needed can vary between brands)

To assemble:

  • 255 g (9 oz) fresh strawberries, hulled and finely sliced

For the coconut whipped cream (optional):

  • 400 g (14 oz) tin of full-fat coconut milk
  • 1/2 tsp vanilla extract
  • 2 tbsp maple syrup (or sub any other sweetener)

Instructions
 

For the pastry:

  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Combine all ingredients in a large bowl until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
  • You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
  • Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish - I used a 20.5 cm/8 inch pie dish
  • Use a fork to pierce the surface (remember the sides too!) of the pastry, so that it doesn’t puff up in the oven. Alternatively, you can use baking beans
  • Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
  • Leave to cool slightly before pouring in the strawberry jelly

For the strawberry jelly:

  • Place the strawberries, lemon juice and maple syrup in a food processor or blender (or use a hand-held stick blender) and whizz until completely smooth
  • Transfer the mixture into a measuring jug and top up with water until the mixture reaches the 300ml (1 ¼ cup) mark
  • Transfer the mixture into a pan and bring to the boil
  • Turn down the heat, add the agar, mix well and simmer for a few minutes before turning off the heat
  • The strawberry jelly needs to be poured into the pastry crust immediately otherwise it might set in the pan!

To assemble

  • Place the sliced strawberries into the pastry crust
  • Pour over the jelly mixture
  • Leave to cool and place in the fridge for at least a few hours until the jelly has set completely
  • Serve with coconut whipped cream, if desired
  • Tastes best when fresh, but keeps covered in the fridge for up to a few days

For the coconut whipped cream (optional):

  • You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
  • Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
  • Place the thick, creamy part into a bowl
  • Add the maple syrup and vanilla extract
  • Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
  • Carefully pour the coconut whipped cream on top of the strawberry jelly
  • Best served after having been kept in the fridge for a few hours
  • Tastes best when fresh, but keeps covered in the fridge for up to a few days

Notes

Click here to get the recipe with photos.
*You can alternatively use almond flour.
Keyword vegan strawberry pie