If you're a strawberry lover, this No Bake Strawberry Pie is the perfect dessert for you! The crust is made with golden sandwich cookies that are gluten free and vegan. It's then filled with a homemade strawberry filling and topped with fresh whipped cream! Best yet, it's no bake, gluten free, nut free, eggless and easily vegan!
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Reasons to Love this Pie
- Allergy Friendly- This pie is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- No Bake- This recipe is perfect when days when you don't want to turn on the oven!
- Real Strawberries- The pie is filled with fresh or frozen strawberries.
- Whipped Cream- We use it on top like in my Vegan Chocolate Pudding Pie. Make sure to use dairy free to keep this recipe vegan!
Ingredient Notes
- Strawberries- You can use either fresh or frozen strawberries.
- Orange Juice- Make sure to get one with zero pulp.
- Cornstarch and Water- This mixture helps thicken the strawberry filling.
- Unsalted Butter or Vegan Baking Sticks- We are using melted to make our crust.
- Golden "Oreos"- I used gluten free/nut free/vegan golden sandwich cookies.
- Heavy Cream- We use this to make the whipped cream. To make vegan, use a dairy free heavy cream alternative.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this Vegan
- Only use gluten free/nut free/vegan golden sandwich cookies.
- Use vegan baking sticks instead of butter.
- Use vegan sugar.
- Make sure to use a vegan heavy cream alternative.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make No Bake Strawberry Pie
Here are the step by step instructions to make this pie!
Make The Filling
Step 1: Place Filling Ingredients Minus the Cornstarch Water in Saucepan
Place the strawberries, orange juice, sugar and salt together in a saucepan. Stir to combine.
Step 2: Set Over Medium Heat
Mix those ingredients together and set over medium heat, stirring constantly to dissolve the sugar.
Do NOT smash the strawberries down, we want them to stay as whole as possible.
Step 3: Add the Cornstarch Water
In a small bowl, mix together the water and the cornstarch until it's thin and watery. It will be thick and tacky at first.
Once the strawberry mixture is cooking and liquid starts to appear, add in the cornstarch water and stir to dissolve.
Step 4: Cook for 10 Minutes
Cook, stirring constantly, for 10 minutes or until the mixture starts to thicken.
Step 5: Remove From Heat
Immediately take the pan off the heat and let filling cool at room temperature for 30 minutes. It will thicken even more as it cools.
Step 6: Refrigerate
After 30 minutes, transfer the strawberry filling to a heat safe bowl and refrigerate for at least 30 minutes.
For The Crust
Step 1: Melt The Butter/Vegan Baking Stick
In a microwave safe medium bowl, melt the butter or vegan baking stick in 20 seconds increments until completely melted.
Step 2: Crush The Cookies
Place 28 of the sandwich cookies in a zip top bag and seal it shut.
Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.
Step 3: Combine The Ingredients
Pour the crushed cookies into the melted butter and stir with a spatula to combine.
Step 4: Shape the Crust
Pour the mixture into the lightly greased 9 inch pie dish and press into the bottom and up the sides. I find using the flat bottom of a measuring cup really works well.
Assembling The Pie Tips
Step 1: Pour Strawberry Filling In the Crust
Using a spatula, pour the strawberry filling into the pie crust.
Spread it around so it is an even layer and pop in the fridge overnight. The filling needs at least 6 hours to solidify prior to serving.
Step 2: Make the Whipped Cream
When ready to serve the pie, make the whipped cream.
In a large bowl, whisk together the heavy cream, confectioners' sugar and salt until stiff peaks form.
Step 3: Add The Whipped Cream on Top
Pour the whipped cream on top of the strawberry filling and use an icing spatula or butter knife to spread it around evenly.
Step 4: Add Extra Cookies and Strawberries
If desired, add extra golden sandwich cookies on top of the pie (I used 4 and broke them in half) and add 3-5 washed strawberries in the center.
Expert Baking Tips
- Crushing the Cookies- The easiest way to crush them neatly is by putting them all in a zip top bag. Then crush into a sand-like consistency using the flat side of a meat mallet or a rolling pin. No need to remove the cream. Pop the entire whole cookies into the zip top bag to crush.
- Chill the Filling- You must chill the filling multiples times. First, 30 min after it is made. Next, for 30 minutes in the fridge and lastly, when it's in the pie crust for at least 6 hours. I prefer overnight. I know it's tempting to put the hot strawberry mixture directly into the crust but please do NOT! The filling has lots of liquid from the strawberries, so it needs time to solidify. If you put it in when the liquid is hot, it will seep through the crust into the bottom of the pie dish creating a soupy mess.
Recipe FAQs
Yes! It is best to make the crust and strawberry filling the night before.
However, do not add the whipped cream until ready to serve.
This is not sponsored but the brand silk makes one.
It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein.
No not at all! Make sure to still chill the pie overnight before serving.
Keep any extra no bake strawberry pie slices in an airtight container in the fridge for up to two days. Or keep the slices in the pie dish and cover it with aluminum foil in the fridge.
I do not recommend freezing this pie.
Other No Bake Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest and Facebook! Enjoy!!!
📖 Recipe
No Bake Strawberry Pie
Ingredients
For The Filling
- 7 cups strawberries , fresh or frozen (about 25 ounces)
- 2 tablespoons orange juice
- ¾ cup granulated sugar
- Pinch kosher salt
- 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water
For The Crust
- 6 tablespoons unsalted butter , or vegan baking stick
- 28 golden sandwich cookies
For The Top
- 2 cups heavy whipping cream
- ¼ cup confectioners' sugar
- Pinch kosher salt
- 4 golden sandwich cookies , broken in half
- 5 whole strawberries
Instructions
For The Filling
- Place the strawberries, orange juice, sugar and salt together in a saucepan. Stir to combine.
- Mix those ingredients together and set over medium heat, stirring constantly to dissolve the sugar.
- Do NOT smash the strawberries down, we want them to stay as whole as possible.
- In a small bowl, mix together the water and the cornstarch until it's thin and watery. It will be thick and tacky at first.
- Once the strawberry mixture is cooking and liquid starts to appear, add in the cornstarch water and stir to dissolve.
- Cook, stirring constantly, for 10 minutes or until the mixture starts to thicken.
- Immediately take the pan off the heat and let the filling cool for 30 minutes at room temperature. It will thicken even more as it cools.
- After 30 minutes, transfer the strawberry filling to a safe bowl and refrigerate for at least 30 minutes.
For The Crust
- In a microwave safe medium bowl, melt the butter or vegan baking stick in 20 seconds increments until completely melted.
- Place 28 of the sandwich cookies in a zip top bag and seal it shut.
- Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.
- Pour the crushed cookies into the melted butter and stir with a spatula to combine.
- Pour the mixture into the lightly greased 9 inch pie dish and press into the bottom and up the sides. I find using the flat bottom of a measuring cup really works well.
Assembly
- Using a spatula, pour the strawberry filling into the pie crust.
- Spread it around so it is an even layer and pop in the fridge overnight. The filling needs at least 6 hours to solidify prior to serving.
- When ready to serve the pie, make the whipped cream. In a large bowl, whisk together the heavy cream, confectioners' sugar and salt until stiff peaks form.
- Pour the whipped cream on top of the strawberry filling and use an icing spatula or butter knife to spread it around evenly.
- If desired, add extra golden sandwich cookies on top of the pie (I used 4 and broke them in half) and add 3-5 washed strawberries in the center.
John
Love how light and bright this came out! So delicious!
Lee
Thanks so much!
Breidi
Oh my! This will be a go to for our picnics; perfect summertime treat!!
Lee
SO so glad!!!
Nancy
This is very easy to do. The directions are very simple to follow. I made it for my friends and they loved it!
Lee
Thanks so much! So glad!