This homemade variation tastes remarkably similar to the original version I remember, but it’s made with fresh strawberries, creamy coconut milk, and pure maple syrup for a healthier alternative. Agar Agar flakes, a granulated seaweed, gives this pie it’s jello-like quality, but it’s used sparingly enough that it doesn’t have the exact texture of jello; it just helps give each slice some structure without melting into a pudding.
As you may know, I spend my nights and weekends testing my recipe ideas, and after making this pie 3 times this past weekend, I still can’t figure out the “perfect” ratio for the pie filling. The first time I made it, I made too little filling. The second time, I doubled the recipe and made over a cup too much! You’d think the third time would be the charm… but it wasn’t. That’s when I realized that it would be WAY easier to just serve this pie in individual serving cups. No need to have the perfect amount of crust or filling, because the number of servings you make is up to you, depending on the number of people you need to serve. I made mine in some small glass dishes that hold about 6 ounces, but you could even make smaller portions using cute little shot glasses! I’ll continue to test the amount for filling a traditional pie, but for now I’ll leave you with this delicious recipe that can be doubled to fill a pie (with extra filling to spare) or created as-is and served in individual serving cups. Either way, it’s totally delicious without weighing you down! — Vegan & Paleo Strawberry Cream Pie Serves 4-6, depending on cup size Ingredients: Strawberry Filling: 3/4 cup full-fat coconut milk 1 tablespoon agar agar flakes 8 ounces fresh strawberries (about 1 1/4 cups chopped) 1/2 teaspoon vanilla extract 1/4 cup pure maple syrup No-Bake Crust: 1 cup almond meal 2 tablespoons melted coconut oil 1 1/2 tablespoons pure maple syrup Pinch of salt Coconut whipped cream (optional for topping) Sliced strawberries (optional for garnish) Directions: To prepare the no-bake crust, combine all of the ingredients and divide the dough between the number of cups you plan on using. (I used 4 6-ounce cups, but you could probably do up to 8 shot glasses with this amount of crust.)
To prepare the strawberry filling, combine the coconut milk and agar flakes in a small saucepan over medium-high heat and bring the mixture to a boil. Use a whisk to stir well and lower the heat to a simmer, whisking occasionally until all of the agar flakes have dissolved, about 5 minutes. Place the strawberries, vanilla, and maple syrup in your blender container and pour the coconut milk/agar mixture over the top. Blend on high until smooth and creamy, then pour the filling over each crust. Place the pies in the fridge to set until the center is firm, about 4 hours. Top with coconut whipped cream and fresh sliced strawberries just before serving!
Note: If you don’t need this pie to be vegan, I’m sure gelatin could be used as a substitute for the agar flakes, but the ratio will be different! I haven’t tested this recipe with gelatin yet, so be sure to Google the appropriate substitution before attempting this recipe with different ingredients. And please leave a comment below if you try something that works, so everyone can benefit! I’ll do my best to get the amounts for the full-size pie up later this week, but I wanted you to enjoy this pie as much as I am right away. It’s so delicious! — Reader Feedback: What’s your favorite Valentine treat? Any other makeovers I should try in the next couple weeks? SaveSave
