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No Bake Strawberry Cream Pie

Author Sonja

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Pour 2/3-3/4 of your filling mixture onto the pie crust.
  5. Smooth out the filling with a spatula, and freeze for about 10 minutes.
  6. Place the strawberries in the blender with the remaining filling mixture, and blend until smooth.
  7. Take pie plate out of the freezer and pour strawberry filling mixture on top of the plain layer.
  8. Cover and freeze to solidify, approximately 6 hours.
  9. Remove pie from the freezer about 15 minutes prior to serving, and garnish with strawberries.
  10. Serve and enjoy!
  11. Can be refrigerated up to 3 days or kept covered in the freezer for about a month.