No-Bake Vegan Strawberry Pie
No-Bake Vegan Strawberry Pie is made with vegan gelatin and a gluten-free almond oat crust. Serve with coconut whipped cream for the ultimate spring or summer dessert!
Berry season is officially in swing in Northern California and I can hardly help myself! Two for eight dollar pints of locally grown organic strawberries and blueberries have found their way into my shopping bag more than I can count over the past several weeks.
Outside of randomly snacking on them, I’ve been layering them with plain yogurt in mini mason jars to have for on-the-go breakfasts during the week. Believe it or not, it’s actually less expensive than buying the individual containers. Plus it’s lower in sugar and it’s better for the environment too. It’s a win-win situation, my friends.
I love a good parfait but the first thing that comes to mind whenever I see a pint of red juicy strawberries is pie. One of my best girlfriends made it for me years ago back in Texas and I’ve been hooked on it ever since. It’s light and refreshing, yet sweet enough to satisfy your taste buds without making you feel overly full.
I actually posted the recipe almost two years ago and that one was much closer to the original (which uses Jell-O) and used boxed vegan gelatin and a store bought crust. This time around I tried to make it entirely from whole food ingredients and used agar agar flakes and fruit juice for the filling.
If you’re new to agar agar, they’re basically just seaweed flakes that have thickening properties similar to gelatin. They’re also virtually flavorless making it a great substitute for vegetarians and vegans to bake with.
For the crust, I followed Angela’s recipe which is not only wholesome and gluten-free, but incredibly delicious.
I was really impressed by how well it held together and the subtle nutty flavor tastes amazing with the strawberries and whipped cream. Because you can’t have strawberry pie without whipped cream, right?
It’s truly the perfect spring or summer dessert. I can’t let a year pass without making it and I’m confident that once you try it, you’ll feel the same way.
Okay friends, I hope you all have a great weekend and happy Mother’s Day to all of the mamas out there!
1 pint strawberries, hulled and roughly chopped
1 cup unsweetened apple juice
2 tablespoons beet juice (optional/for red color)
1/4 cup organic cane sugar
2 tablespoons agar agar flakes
Gluten-free Almond Oat Crust
adapted from Oh She Glows
3/4 cup raw almonds
1 cup oat flour
1/4 cup unrefined coconut oil
3 tablespoons pure maple syrup
1/4 teaspoon salt
1/2 cup rolled oats
whipped coconut cream for topping
- Preheat the oven to 350°F and then grease a 9-inch pie dish with coconut oil. Place the almonds in a food processor and blend until a fine crumb forms then add the coconut oil, maple syrup, salt and oat flour and pulse until the mixture resembles a dough. Add the rolled oats last and blend until finely chopped. At this point the dough should stick together between your fingers.
- Next transfer the mixture to the prepared pie dish. Starting from the middle, use your fingers to firmly and evenly press it down into the dish as you work your way towards the outer edge and up the sides. Try to press it down as firmly as you can as this will help it hold together better.
- Prick the bottom of the crust with a fork 4-5 times and then bake in the oven for 10-12 minutes, until it’s a light golden color. Set aside to cool while you prepare the filling.
- To make the filling, combine the apple and beet juice in a small sauce pan and place over medium to high heat. Add the sugar and agar agar flakes then bring to a boil. Stir together and cook at a low boil for about 20 minutes, until the flakes and the sugar have completely dissolved. Set aside to cool for about 5-10 minutes.
- Arrange the strawberries inside of the crust so that the majority of them are facing down then pour the filling on top. Allow to cool at room temperature for at least 30 minutes then refrigerate for a few hours until it’s set. Serve chilled with coconut whipped cream and store leftovers for up to 2 days in an airtight container.
Hell yamaha to all the fresh strawberries! They’re uuuuge and bright and juicy and I can’t stop snacking on them either! I’ve never cooked with agar agar but I hear it has all sorts of health benefits, so I need to put this pie in my date book <- for real, I still write my To Do list with a pen and paper, like a straight up grandmama.
Bring that thing over already!
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Yay for strawberry season!! I’ve been buying them like mad too. This pie looks deelicious! And I love that you used beet juice in there :) Have a great weekend Sarah!!
That pie is gorgeous!! And I love that it is so natural, no weird colorings or gelatins. I am definitely gonna have to make that for our memorial day bbq!! Can’t wait!!! :)
Thanks Melissa! I hope you’re having a nice weekend! xoxo
Heck yes to no-bake pies! I’ve never cooked with agar agar, but I’m so intrigued right now. I’m having Mother’s Day dinner with my family tomorrow, and I might just have to bring this to our gathering!
This looks amazing! I love how you made it vegan and SO much healthier than typical pies!! …and yummy too! :) Love it!!
Yay for berry season!!! And cheers to this pie, perfect in every way…
Oooh, I don’t think I’ve EVER had strawberry pie, and this sounds so good! I too have been a strawberry eating fool (haven’t they been soo sweet?!), but I’m out and need some more ASAP.
This pie looks to die for! Love how you made it vegan and from all whole foods. Also love that you’re making such awesome environmentally-conscious breakfast decisions :) I’ve gotta get my hands on some agar agar!
My grandma used to wait all year for strawberry festival at Big Boy and would be so excited for her first bite of strawberry pie. I’ve never had it (because gelatin), but I know once strawberries hit the precious 2 for $6 price, I’ll probably buy a million pints and make this :) I even already have the agar agar, so no excuses!
Oh my gosh, I bet this is SO good!! It’s pretty much the epitome of summer :)
Thank you for giving me a reason to use the baggie of agar agar that’s been hanging out in my pantry for, like… ever. Now if only you could send over some fresh strawberries, too ;) They haven’t quite made their way up here yet, which is annoying because I’d very much like to eat my weight in them without having to pay an arm and a leg. Soon. SOOOOOON.
Also, this pie is gorgeous <3
Beautiful creation, Sarah! Just beautiful! I’ve never made a no-bake pie. This one looks just divine. :) Happy Friday!
Love clean eating and raw desserts like this strawberry pie! Definitely wishing for a slice right now.
Oooh, so happy to see a vegan/vegetarian version of this recipe! I have not used agar agar, but am looking forward to trying it. From the crust to the berries… and look how neat and clean it cuts! Perfection, Sarah! Thank you!
I loved the look of this when I saw it on instagram, and now I’m even more eager to try it out now that I’ve seen the ingredients. I bet the strawberries pair so well with almond crust, and the coconut cream looks amazing. And I’m so intrigued by agar agar – is it easy to find at most stores?
I’m kinda digging the whole no bake pie thing. Especially with strawberries – gives it much more of a fresher look and taste. Looks incredible! I’m not a huge fan of sweets (I know) sooo this is perfect for me. Makes me feel all healthy without actually eating that calorie filled cake! :)
A very beautiful pie. I like that strawberries look so fresh, not dried nor mashed. Now that I own a food processor I can finally prepare a crust made of nuts. Yay!
omg this looks insane!! can’t wait to try it
This. looks. spectacular! I am so excited for strawberry season here. We still have another month to go though. :(
Strawberries are my favorite fruit! I cannot wait to try this recipe. Thanks for sharing, Sarah :)
Mmmmm I love experimenting with ingredients I’ve never used before and agar agar is definitely one of them! I love that you added beet juice for color, too. Winnaaaaa!
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This looks so good! I bet it would also be delicious with peaches :)
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I was unable to find agar agar. Can I use pectin instead? If so, how much would you recommend?
Hi Suzy! Unfortunately I’ve never worked with pectin so I can’t say if it is a good substitution or not. If you are able to figure it out, please let me know how it turns out. Thank you!
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Hi Emily! Yes, you should be able to use cornstarch in place of the agar agar but I would think you will need more than two tablespoons. If I were to test it, I would try 4 tablespoons. Also, the cornstarch might help thicken it but I don’t think it will have that gelatin-like texture that the agar agar gives it. If you are able to find some, it will be worth it!
How would you adjust this for agar agar powder? I tried making it with the powder and it turned out really hard. :(
Hi Stephanie, I’ve never used the powder so I’m not sure. It sounds like you probably need to use less.
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I made this and it was ok. I didn’t like the gelatin like texture. Maybe my sister will eat it
Sorry you didn’t like the texture, Mele. It’s supposed to be a plant-based substitute to gelatin which I stated in the description.
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I have been using agar agar for years in many recipes including some similar to yours. I find agar flakes and crystals in most health food stores. It takes a few tries to get the exact texture you like but it is an amazingly good substitute for gelatins and pectins, corn, arrow root, tapioca and potato starches. I don’t use sugars, just stevia or monk fruit and the fruit pies are always good. The agar keeps the pie firm enough to cut slices that are not runny.
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