Recipe- Delicious Pretty Pink Vegan Strawberry Cream Pie

This pretty pink Vegan Strawberry Cream Pie is as delicious as it gets. It's made with creamy strawberry cashew custard and a coconut crust. It's a naturally dairy-free + gluten-free + paleo dessert recipe that everyone will LOVE! That slice you're looking at there is everything creamy and strawberry-y and delicious. It's quickly becoming a summertime fav around here.

Ingredients

Coconut Crust

2 cups unsweetened shredded coconut
2 tablespoons coconut oil
¼ cup coconut sugar, can sub granulated sugar
1 chia egg

Strawberry Filling

1 ½ cups raw cashews, soaked for 1-24 hours (see notes)
1 lb. fresh strawberries, tops cut off
½ cup coconut oil, softened
¼ – ½ cup coconut sugar, can sub granulated sugar
¼ teaspoon sea salt
Juice from ½ lime

Toppings

Coconut whipped cream
Sliced strawberries

Method

* Grease a 9″ pie pan with a little coconut oil. Preheat your oven to 325 degrees.

* Add the coconut, coconut oil, sugar, and chia egg to your food processor. Process on high for 1 minute.

* Transfer the coconut mix to the greased pie pan and press into the bottom and up the sides. Bake for 15-20 minutes, or until the crust is light brown. Remove from the oven and set aside to cool.

* Place the cashews, strawberries, coconut oil, ¼ cup sugar, sea salt, and lime juice in your high-powered blender or food processor and blend on high until creamy and smooth. Taste and add more sugar if you'd like it sweeter.

* Pour the pie filling into the pie and smooth the top. Place the pie into your fridge, uncovered, and let it set for at least 6 hours. If you would like a firmer filling, freeze the pie for 2-3 hours.

* Serve the pie with some coconut whipped cream and fresh sliced strawberries over the top.