Light n’ Easy Strawberry Pie
After living in Texas for 3 years, I learned a few key things:
- Most Texans are extremely kind, welcoming, and about as down-to-earth as you can imagine.
- Life is not complete without a cold bottle of Shiner, football, and barbeque.
- When you throw something away, you “chunk” it, not “chuck” it.
- Cowboys really do exist.
- They know how to make some of the best desserts known to man.
This recipe comes from a girlfriend of mine that I used to work with back in College Station and she is easily one of the most genuine people I know. I love her more than this pie, and that’s saying a lot.
Whenever it was someone’s birthday or some other kind of event, we always looked to her bring a delicious dessert that we knew everyone would love.
Sure enough, in the thick of the hot Texas summer, she brought a strawberry pie that was so light and refreshing, yet so simple, I couldn’t believe I had never had it before.
Fresh strawberries and Jell-O tucked inside of a tasty pie crust with Cool Whip on top?
Yeah, I fell in love…and you better believe that wasn’t the last time she made that pie for us.
Light n’ Easy Strawberry Pie (Vegan and Gluten-Free)
Inspired by Stace
- 3 cups fresh strawberries, hulled and sliced
- 14 ounces (1 and 3/4 cup) cold water
- 6 ounces vegan strawberry gelatin (I used Simply Delish)
- 2 tablespoon corn starch
- 3 tablespoons cane sugar
- 1 gluten-free pie crust (9 inches) (I used Wholly Wholesome)
- 2 cups vegan whipped cream topping (coconut whipped cream) or Truwhip for a non-vegan option
Makes one 9 inch pie (about 8 servings)
Begin by baking the pie crust according to the directions on the package. After it has cooled, arrange sliced strawberries inside of it.
Combine cold water and cornstarch in a large sauce pan and stir until dissolved.
Next, bring liquid to a boil over medium-high heat and then stir-in cane sugar and contents of vegan gelatin. Remove from heat and continue to stir until ingredients dissolve and it starts to slightly thicken. Pour mixture overtop of strawberries within the pie crust and set aside for about 45 minutes to an hour.
*Vegan gelatin doesn’t require refrigeration to solidify but you can refrigerate it if you like it cold.
Top with whipped cream and serve!
Strawberries + whipped cream = pure bliss
My dear friend will probably shake her head and laugh at me for making a vegan “healthified” version of this pie, but she knows that’s how I roll.
And I won’t tell her this, but aside from the color being a little less bright red from the food coloring in the Jell-O, I thought it tasted just as good!
I must confess, I really wanted to make my own vegan gelatin using fruit juice and agar agar powder for this pie but Whole Foods was all out of agar agar! (I just felt like an angry pirate, yelling some kind of obscenity)
Can you believe that?! So they twisted my arm and made me buy the pre-packaged stuff instead. And then they said they would throw in the pie crust for free so I had to skip making that myself too. Oh well.
Have you ever been to Texas? What did you learn while you were there?
I hope you all have a safe and happy July 4th! I have the day off work so I won’t be posting anything tomorrow. Instead, I’ll be enjoying my day off with my Branmuffin.
And most importantly, I want to say thank you to all of our servicemen who are overseas, away from their babies and loved ones, sacrificing their lives for our freedom. Much love to you and best wishes for a safe return home!
Disclaimer: The link to the vegan gelatin is an Amazon affiliate link. If you decide to purchase it after clicking on the link, I will receive a small percentage of the sale which helps me keep this site alive running so thank you for your support!