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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.
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.
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!
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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.)
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!
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
- 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.)
- 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!
Nutrition
Per Serving: Calories: 400, Fat: 30g, Carbohydrates: 31g, Fiber: 4g, Protein: 7g
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!
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Reader Feedback: What’s your favorite Valentine treat? Any other makeovers I should try in the next couple weeks?
Also, I use beef gelatin instead of agar, and triple it and make a large pie.
I’ve made this many times with raspberries or peaches too. My family loves it!!
I made this with raspberries from my garden. Everyone LOVED IT!! I subbed gelatin for the agar flakes in the same quanitiy and it was fine. I’m going to try peaches nex time!
I substituted frozen raspberries for the strawberries and OH, MY GOODNESS…this recipe is UNBELIEVABLE! HIGHLY RECOMMEND. Thank you for an incredible recipe!
I made this last night. I was a little skeptical about the unbaked crust. I thought it might taste gummy, but it was fine.I did not have agar agar, so I used 1 + 1/2 tsp. of Knox gelatin powder. It firmed up nicely in less than 4 hours and the texture was great. My husband said it was the best healthy dessert I’ve ever made!
Thanks so much for all of your great recipes, Megan, including this one! I will certainly make this again, trying other fruits and berries as well. 😊
Excellent! These were so good. Made them in custard cups. Was able to make four. Going to try doubling or tripling and make whole pie. Will certainly be something that is made often here. Thank you for the wonderful recipe!
Can I use gelatin in
place of the agar flakes?
Can I use a regular pie crust that has already been cooked?
Sure, I don’t see why not!
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!!!