Vegan Fresh Strawberry Pie is a light, fruity dessert that celebrates the natural sweetness of ripe strawberries. The filling is glossy and vibrant, with a perfect balance of sweetness and tartness. Each bite offers the fresh, juicy flavor of strawberries enhanced by a subtle hint of vanilla and a touch of citrus from the lemon juice.

The crust adds a contrasting texture, crisp and slightly crumbly, providing a firm base for the luscious filling. Made with vegan graham crackers or digestive biscuits, sweetened with maple syrup, and lightly bound with coconut oil, it complements the bright strawberry flavors without overpowering them. The combination of a crunchy crust and tender filling makes every slice satisfying.

This pie is both refreshing and indulgent, with a naturally vibrant color that makes it visually stunning on any dessert table. It’s perfect for summer gatherings, brunches, or as a light ending to a hearty meal. Its plant-based ingredients ensure that it is approachable for vegans and non-vegans alike.

Topping the pie with coconut whipped cream adds a rich, airy creaminess that balances the sweetness of the fruit. Fresh strawberries or a sprig of mint create a finishing touch, enhancing both flavor and presentation. This Vegan Fresh Strawberry Pie is a wholesome, beautiful dessert that’s as pleasing to the eyes as it is to the palate.

Vegan Fresh Strawberry Pie

Serves: 6–8
Prep time: 20 minutes
Chill time: 2–3 hours

Ingredients

Crust

• 1 ½ cups vegan graham cracker crumbs or crushed digestive biscuits

• ¼ cup coconut oil or vegan butter, melted

• 2 tablespoons maple syrup or agave syrup

Filling

• 4 cups fresh strawberries, hulled and halved

• ½ cup sugar (or coconut sugar)

• 2 tablespoons cornstarch or arrowroot powder

• 1 teaspoon lemon juice

• 1 teaspoon vanilla extract

Topping (optional)

• ½ cup coconut whipped cream or vegan whipped cream

• Fresh mint or sliced strawberries for garnish

Instructions

1. Prepare the crust
   In a bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Press the mixture firmly into a 9-inch pie pan to form an even crust. Chill in the fridge for at least 15 minutes to set.

2. Make the strawberry filling
   In a saucepan over medium heat, combine strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook for 5–7 minutes, stirring frequently, until the mixture thickens slightly. Remove from heat and let cool to room temperature.

3. Assemble the pie
   Pour the cooled strawberry filling into the prepared crust. Smooth the top with a spatula. Refrigerate for 2–3 hours or until fully set.

4. Serve
   Optional: Top with coconut whipped cream and garnish with fresh strawberries or mint before serving. Slice and enjoy chilled.