No Bake Strawberry Cream Pie
A slice of No Bake Strawberry Cream Pie is a great way to usher into the warmer weather as a nice cool treat. I love, love, LOVE strawberry season, and strawberries are by far, my favorite fruit. Maybe it’s because strawberries signal the end of winter and the cold, grey Northwest days?!? Maybe it’s because strawberries signal the newness of life as the garden begins to awaken?!? Maybe it’s because we know those long, warmer summer days are ahead (notice I didn’t say warm-we don’t know what we’ll end up in the Pacific Northwest)?!? That said, strawberries and cream pie make a great pair, and there’s nothing like sinking my teeth into a scrumptious bite. The pie is so smooth and creamy that my friends have said it tastes like ice cream. Agreed!
This no bake strawberry cream pie is a special treat particularly for those who are dairy-free, gluten-free, and/or vegan and eat raw as this pie is made vegan and gluten-free, with the use of nuts. If you can believe it, cashews soaked in water can make an excellent substitute in many dairy-filled desserts. Did I mention it tastes like ice cream? Whole foods are really amazing! When you delve more into learning about living a dairy-free or gluten-free life, you’ll soon discover that you’re not as restricted as you think. You CAN live without dairy or gluten. I am always sad for the people who have lived with restrictive diets for years and haven’t explored the vast world of whole foods…
Anyway, I experimented with different ways of topping the cream pies with strawberries, and really, fresh is really best. I froze the strawberries above on the right side when I froze the whole pie, and the strawberries can become mushy after thawing, so use fresh.
I used this recipe as-is to fill three 4 inch heart-shaped springform pans . With the use of the heart-shaped pans, you can effortlessly get a gourmet looking dessert. Now if you are going to incorporate your strawberries along the edges, they will obviously get frozen and that works just fine. Just don’t keep freezing, thawing, freezing, thawing. . With the use of the heart-shaped pans, you can effortlessly get a gourmet looking dessert. Now if you are going to incorporate your strawberries along the edges, they will obviously get frozen and that works just fine. Just don’t keep freezing, thawing, freezing, thawing. Feel free to experiment with layering the strawberry-infused batter for fun contrast. Sometimes I put the strawberry batter on top of the crust as a middle layer (as in the first photo which you can’t really see), sometimes the strawberry batter is on top, and sometimes I omit the strawberry batter, just decorating the cream pie with strawberries. To cut the hearts out of the strawberries, I just cut into the top of the berry on each side (making a “v” shape), cut the bottom to make it more pointed if needed, and sliced the berries. Refer to the picture tutorial below. Fresh strawberries work as a wonderful garnish to the strawberry cream pie, but another phenomenal topping is strawberry puree. Or adorn the pie with strawberry jam.
No Bake Strawberry Cream Pie
The Crust Ingredients:
- 3/4 cup raw almonds or pecans
- 3/4 cup dates (soaked for 2 hours will make them easier to work with)
The Filling Ingredients:
- 2 cups raw cashews, soaked for at least 2 hours
- 3 T lemon juice
- 1 t vanilla extract
- 1/3 cup coconut oil, melted
- 1/3 cup honey, agave, or maple syrup
- 1 cup strawberries plus additional for garnishing
- Process the almonds/pecans and dates. The longer they process, the finer the crust, so it's up to you. Add more dates one by one if the nuts and dates don't stick together.
- Fill a standard pie plate or springform pan, and press crust down well. I wet the bottom of a glass, and use it to help firmly press down on the crust.
- Put all filling ingredients minus the strawberries in a high powered blender (a food processor will work but it's a long process:), and blend until smooth and creamy. If needed, add additional water, tablespoon by tablespoon to get the blender going.
- Pour 2/3-3/4 of your filling mixture onto the pie crust.
- Smooth out the filling with a spatula, and freeze for about 10 minutes.
- Place the strawberries in the blender with the remaining filling mixture, and blend until smooth.
- Take pie plate out of the freezer and pour strawberry filling mixture on top of the plain layer.
- Cover and freeze to solidify, approximately 6 hours.
- Remove pie from the freezer about 15 minutes prior to serving, and garnish with strawberries.
- Serve and enjoy!
- Can be refrigerated up to 3 days or kept covered in the freezer for about a month.
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Want more raw cashew-based desserts? And for another strawberry treat, how about a Strawberry Spinach Chia Seed Salad? This post may contain affiliate links that cost you no more money, but support our blogging efforts. Thank you!