How to Make the Perfect Strawberry Cream Pie at Home

Growing up in my grandmother’s kitchen, strawberry cream pie was a summer staple. The challenge of recreating this beloved dessert without dairy led me to discover something even more magical. After countless tests in my tiny Brooklyn kitchen (and more than a few spectacular failures), I’ve perfected this vegan strawberry cream pie that captures all the nostalgia of the original with a modern, plant-based twist.

Why You’ll Love This Recipe

The first time I served this to my non-vegan family, they couldn’t believe it wasn’t the traditional version. The filling is impossibly creamy, with that perfect balance of fresh strawberry brightness and rich, vanilla-scented custard. Unlike store-bought versions (looking at you, Walmart strawberry cream pie), this homemade beauty lets the natural sweetness of fresh berries shine through.

What makes this recipe special is its versatility – you can serve it frozen on scorching summer days or enjoy it lightly chilled for that classic old-fashioned strawberry cream pie experience. Best of all, it comes together with simple ingredients you can find at any grocery store.

Ingredients

For the Crust

• 2 cups graham cracker crumbs (check label for vegan brands)
• 1/3 cup coconut oil, melted
• 3 tablespoons maple syrup
• Pinch of sea salt

For the Filling

• 2 cups raw cashews, soaked overnight
• 3 cups fresh strawberries, divided
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 2 tablespoons lemon juice
• 1 vanilla bean, scraped (or 2 teaspoons extract)
• 1/4 teaspoon sea salt

Having tested dozens of variations, I’ve found that using raw cashews creates that silky texture we all remember from traditional cream pies. The vanilla bean might seem fancy, but it adds those gorgeous flecks and depth you just can’t get from extract alone.

Instructions

Preparing the Crust

1. Preheat your oven to 350°F (175°C)
2. Mix graham cracker crumbs with melted coconut oil, maple syrup, and salt until it resembles wet sand
3. Press mixture firmly into a 9-inch pie dish, using the bottom of a measuring cup to compress
4. Bake for 8-10 minutes until lightly golden and fragrant
5. Cool completely before filling

Making the Filling

1. Drain and rinse soaked cashews
2. Set aside 1 cup of strawberries for topping
3. Blend remaining ingredients until impossibly smooth (about 3-4 minutes)
4. Pour into cooled crust
5. Refrigerate for at least 4 hours or overnight

Pro Tips and Common Mistakes

Let me share some hard-learned lessons:

• Don’t skip soaking the cashews – I once tried a quick-soak method that left my filling grainy
• Blend the filling longer than you think necessary – patience yields silk
• Keep strawberries consistent in size for even distribution
• Let the pie sit at room temperature for 15 minutes before serving

Variations and Substitutions

• Make it frozen: Pour into a pre-frozen crust and freeze for 6 hours
• Nut-free version: Replace cashews with silken tofu (reduce liquid slightly)
• Graham cracker alternatives: Try gingersnaps or vanilla wafers
• Berry swap: Works beautifully with raspberries or mixed berries

Storage and Prep

This pie keeps beautifully in the fridge for up to 5 days, though it never lasts that long in my house. For meal prep, you can make the crust and filling separately up to 3 days ahead. The filling actually develops more depth of flavor after a day or two.

Serving Suggestions

I love serving this pie with:

• Fresh mint leaves
• A dollop of coconut whipped cream
• Shaved dark chocolate
• A drizzle of strawberry coulis for special occasions

FAQ

Can I use frozen strawberries? Yes, but thaw and drain them well first to avoid excess water.

Why isn’t my filling pink enough? This depends on your strawberries’ ripeness. Add a few drops of beet juice for color if needed.

Can I make this without a high-speed blender? You’ll need to soak the cashews longer (24 hours) and blend in smaller batches, but it’s doable.

This vegan strawberry cream pie hits all the marks of the classic dessert while bringing its own modern charm to the table. Whether you’re missing that old-fashioned strawberry cream pie from your pre-vegan days or simply looking for a showstopping dessert that happens to be plant-based, this recipe delivers. The best part? You can skip the artificial ingredients found in store-bought versions and create something truly special from scratch.

Remember, the key to success is patience with the process and quality ingredients. Your efforts will be rewarded with a pie that’s sure to become your new summer tradition.