Bailey’s Vegan Strawberries & Cream Pie

Hi everyone! It’s Bailey here from Basics With Bails with another delicious recipe! It’s finally starting to feel like summertime!! What better way to celebrate than with a beautiful summer Strawberries & Cream Pie?!

Last week I was super inspired to create another simple dessert … but I wanted it to be a little fancy! I wanted to create something that takes VERY little time to whip up, while still having that “WOW” factor on your taste testers/guests!

The ingredients in this Strawberries and Cream Pie:

Graham Wafers (optional gluten-free)

Vegan Butter

Full Fat Coconut Milk

Almond Milk (or cashew milk)

Maple Syrup or Honey

Cornstarch

Vanilla

Salt

Strawberries

How To Make The Delicious and Simple Cream Pie

The crust is made with gluten-free graham crackers and vegan butter, making it vegan and gluten-free! This tart base is perfect for all kinds of recipes! Tarts are traditionally made with pie crust, but they are A LOT more work. This crust is mixed together and then pressed into a tart tin. EASY PEASY.

When making the crust, make sure to poke holes into the bottom of the crust with a fork. When you remove the crust from the oven it may bubble up slightly with air, I use the bottom of a glass to push it down and make sure everything is even and flat.

Vegan butter makes a perfect swap for regular butter and results in wonderfully crisp pastry. It is quite delicate pastry to work with and can be prone to cracking, but you can just press it back together if it does, no harm done.

For the pastry cream, the combination of full-fat coconut milk and almond milk gives a really smooth, creamy result. With cornstarch to thicken it a bit, and maple syrup or honey to naturally sweeten the pie. This vegan strawberry tart is the perfect Summery dessert to end a garden party or barbecue with; it goes wonderfully with a glass of champagne or rosé!

Notes

Get yourself a tart pan with a removable bottom! It was a piece of cake to get this out of the pan once it was finished, but without that removable bottom, it would have definitely been a two-person job.

You can substitute the strawberries for whatever fruit you have on hand and that’s in season! Cherries or peaches would also be PERFECT for this recipe!

Make sure you leave it to sit for 5-6 hours minimum, or preferably overnight.

Make sure to use a 9 inch round tart pan for the crust. The dough should be pressed up and around the edges of the tart pan, otherwise, the filling may not set properly and may spill out the sides.

The best part about this tart is you can prepare everything the night before, toss it in the refrigerator overnight, and it’s ready to go the next day!  It’s a gorgeous dessert that’s perfect for a fancy night when you have friends over or a great dish to bring to your next BBQ.

Get creative decorating with toppings! You can add cherries, peach slices, more fresh fruit, almond slivers, hemp hearts, etc! I can guarantee this will impress all your guests, and nobody will notice that this is vegan and gluten-free!

Vegan Strawberries & Cream Pie

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Recipe by From the Kitchen of Jillian Harris

Ingredients

• CRUST

• 2 1/2 cups 2 1/2 graham cracker crumbs (GF if you’re celiac or intolerant to gluten)

• ½ cup vegan butter (melted)

• CREAM FILLING

• 1 can 1 full fat coconut milk (I used Thai Kitchen Brand)

• 3/4 cup 3/4 almond milk

• 1/3 cup 1/3 honey or maple syrup

• 1 tsp 1 vanilla

• Pinch of salt

• 1/3 cup 1/3 cornstarch

• TOPPING

• Fresh strawberries (or fresh fruit of choice)

Directions

• Preheat oven to 375F and lightly grease a 9-inch tart pan with coconut oil or vegan butter.
• CRUST
• Using a food processor, blend graham crackers until they are very fine. Then add melted vegan butter and pulse to combine.
• Distribute evenly in tart pan and press down with the bottom of a glass to flatten. The dough should be pressed up and around the edges of the tart pan, otherwise, the filling may not set properly and may spill out the sides.
• Poke holes in crust with a fork to release air so the crust doesn’t bubble. Bake for 10 minutes or until golden brown. Remove from the oven and immediately press down with the bottom of glass again to flatten crust. Set aside to cool.
• FILLING
• In a small saucepan, whisk together the coconut milk, almond milk, maple syrup, vanilla, and salt. Add in the cornstarch last and whisk.
• Over medium heat, begin to bring the cream filling to a very low boil. Whisk continuously, ensuring it does not burn.
• Once bubbles begin to form (this will take 5-10 minutes), continue to stir for another 2 minutes until mixture is thick.
• Once the pie crust has cooled, pour the cream filling into the crust. Put the pie into the refrigerator to set for 5-6 hours minimum, preferably overnight.
• Once the pie has set, chop up strawberries and decorate the top of your pie! Serve immediately and ENJOY!

Other fun delicious recipes you may want to bring out while entertaining!

Tequila Lime Margarita Popsicles

Vegan Rocky Road Brownies

Vegan Banana Chocolate Chip Sheet Pan Pancakes

I can’t wait to see your remakes! Share your Vegan Strawberries and Cream Pie with me and Jillian by tagging @basicswithbails and @jillian.harris on Instagram!

Enjoy!

Bailey