Vegan & Paleo Strawberry Cream Pie

This Vegan Strawberry Cream Pie was inspired by a pie I enjoyed in childhood– one made with a box of strawberry Jello and a tub of Cool Whip! I loved that creamy strawberry pie so much I could eat the whole thing myself, if my family and friends didn’t beat me to it.

strawberry cream pies in small glass containers with whipped topiing and strawberry slices on top

This homemade variation tastes remarkably similar to the original version I remember, but it’s made with fresh strawberries, creamy coconut milk, and pure maple syrup for a healthier alternative. Agar Agar flakes, a granulated seaweed, gives this pie it’s jello-like quality, but it’s used sparingly enough that it doesn’t have the exact texture of jello; it just helps give each slice some structure without melting into a pudding.

slice of strawberry cream pie on a plate with whipped topping and a strawberry slice on top

As you may know, I spend my nights and weekends testing my recipe ideas, and after making this pie 3 times this past weekend, I still can’t figure out the “perfect” ratio for the pie filling. The first time I made it, I made too little filling. The second time, I doubled the recipe and made over a cup too much! You’d think the third time would be the charm… but it wasn’t.

That’s when I realized that it would be WAY easier to just serve this pie in individual serving cups. No need to have the perfect amount of crust or filling, because the number of servings you make is up to you, depending on the number of people you need to serve. I made mine in some small glass dishes that hold about 6 ounces, but you could even make smaller portions using cute little shot glasses! I’ll continue to test the amount for filling a traditional pie, but for now I’ll leave you with this delicious recipe that can be doubled to fill a pie (with extra filling to spare) or created as-is and served in individual serving cups. Either way, it’s totally delicious without weighing you down!

Vegan & Paleo Strawberry Cream Pie
Serves 4-6, depending on cup size

Ingredients:

Strawberry Filling:
3/4 cup full-fat coconut milk
1 tablespoon agar agar flakes
8 ounces fresh strawberries (about 1 1/4 cups chopped)
1/2 teaspoon vanilla extract
1/4 cup pure maple syrup

No-Bake Crust:
1 cup almond meal
2 tablespoons melted coconut oil
1 1/2 tablespoons pure maple syrup
Pinch of salt

Coconut whipped cream (optional for topping)
Sliced strawberries (optional for garnish)

Directions:

To prepare the no-bake crust, combine all of the ingredients and divide the dough between the number of cups you plan on using. (I used 4 6-ounce cups, but you could probably do up to 8 shot glasses with this amount of crust.)

strawberries in a blender and glass containers with pie filling

To prepare the strawberry filling, combine the coconut milk and agar flakes in a small saucepan over medium-high heat and bring the mixture to a boil. Use a whisk to stir well and lower the heat to a simmer, whisking occasionally until all of the agar flakes have dissolved, about 5 minutes. Place the strawberries, vanilla, and maple syrup in your blender container and pour the coconut milk/agar mixture over the top. Blend on high until smooth and creamy, then pour the filling over each crust. Place the pies in the fridge to set until the center is firm, about 4 hours. Top with coconut whipped cream and fresh sliced strawberries just before serving!

strawberry cream pies in small glass containers with whipped topping and strawberry slices on top

4.6 from 15 votes
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Vegan & Paleo Strawberry Cream Pie
Prep Time
15 mins
Total Time
15 mins
 

This strawberry cream pie is vegan, paleo, dairy-free and perfect for a Valentine's Day treat!

Course: Dessert
Servings: 4
Calories: 400 kcal
Author: Detoxinista.com
Ingredients
Strawberry Filling:
  • 3/4 cup full-fat coconut milk
  • 1 tablespoon agar agar flakes
  • 8 ounces fresh strawberries (about 1 1/4 cups chopped)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup pure maple syrup
No-Bake Crust:
  • 1 cup almond meal
  • 2 tablespoons melted coconut oil
  • 1 1/2 tablespoons pure maple syrup
  • Pinch of salt
Coconut whipped cream (optional for topping)
    Sliced strawberries (optional for garnish)
      Instructions
      1. To prepare the no-bake crust, combine all of the ingredients and divide the dough between the number of cups you plan on using. (I used 4 6-ounce cups, but you could probably do up to 8 shot glasses with this amount of crust.)
      2. To prepare the strawberry filling, combine the coconut milk and agar flakes in a small saucepan over medium-high heat and bring the mixture to a boil. Use a whisk to stir well and lower the heat to a simmer, whisking occasionally until all of the agar flakes have dissolved, about 5 minutes. Place the strawberries, vanilla, and maple syrup in your blender container and pour the coconut milk/agar mixture over the top. Blend on high until smooth and creamy, then pour the filling over each crust. Place the pies in the fridge to set until the center is firm, about 4 hours.
      3. Top with coconut whipped cream and fresh sliced strawberries just before serving!

      Note: If you don’t need this pie to be vegan, I’m sure gelatin could be used as a substitute for the agar flakes, but the ratio will be different! I haven’t tested this recipe with gelatin yet, so be sure to Google the appropriate substitution before attempting this recipe with different ingredients. And please leave a comment below if you try something that works, so everyone can benefit!

      I’ll do my best to get the amounts for the full-size pie up later this week, but I wanted you to enjoy this pie as much as I am right away. It’s so delicious!

      Reader Feedback: What’s your favorite Valentine treat? Any other makeovers I should try in the next couple weeks?

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      Comments

      Nathalie

      Thank you for yet another simple and delicious recipe! I doubled the recipe and made it into a pie and used the remaining filing to make smaller deserts. It came out perfect! The only question I have is how to get it out of the pan in a such neat slice…the crust was soft and sticking to the bottom..not a big issue but would be nice to know if serving to guests. Would appreciate any suggestions!

        Megan Gilmore

        The crust stays firm for serving as long as it’s served very well chilled. It gets soft when it sits on the counter too long! I’m also working on a crust that can be baked, but I do prefer not baking with nuts too often and the no-bake option is faster!

      Amy Yordt

      I make this last night for some friends….delicious! I made individual servings in bowls and did not use the Agar Agar or gelatin and they were still firm and super creamy!

      Katie G

      Made this for my love on Vday with the agar flakes and the only other thing I changed was reducing the maple syrup in the filling part, maybe by 2 tablespoons. Turned out perfect, made them in glass cups and my husband loved them as well. I highly recommend with coconut whipped cream. Not too sweet of a dessert.
      Thank you Megan!

      Andrea

      HI! Anyone having my same problem? I’m using powdered Agar instead of flakes, I reduced it to only 1/2 a teaspoon but the texture is kinda like split. Help!!

      Shannon

      I disregarded your warning and made a full pie. Are used Agar agar powder as that’s all I could find. I made a regular amount of crust and doubled your recipe for that filling and it turned out perfectly. I think I’ll use a little less than 1tsp of powder in place of the 1 tbsp of flakes though. It firmed up in less than 2 hours. My kids and I just ate half of it?

      Pat

      I made this the other day with blueberries instead of strawberries and it is out of this world delicious. It will be my go to pie for sure. Great job and Thank you!!!

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