Name: Vegan Strawberry Cream Pie
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: International
Ingredients: 200 g vegan biscuits; 75 g plant-based butter; 400 ml DRYK oat drink; 2 tbsp corn starch; 1 tbsp sugar; 1 tsp vanilla extract; 200 ml coconut cream; 300 g fresh strawberries

Why You’ll Love Vegan Strawberry Cream Pie Recipe

You’ll love this pie because it combines textures and flavors: a crunchy crust, a sweet and nutty marzipan layer, smooth chocolate, fluffy vanilla cream, and juicy vibrant strawberries on top. It’s entirely vegan (if you choose plant‑based butter, cream, and chocolate) without compromising classic dessert taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shortcrust base
flour
sugar
cold vegan butter

Marzipan filling
vegan butter
sugar
marzipan
pea drink (or plant milk)
white flour

Vanilla cream custard
plant milk (pea drink or oat drink)
cornstarch
sugar
vanilla seeds or extract
vegan cream

Additionally
fresh ripe strawberries
dark vegan chocolate

Directions

Prepare the shortcrust by combining flour, sugar, and cold vegan butter. Crumble with your fingers, add a few tablespoons of water, and shape into a dough ball. Chill in the fridge for about 30 minutes.
Whip together marzipan, sugar, and vegan butter until fluffy, then add a splash of plant milk and flour; set aside.
Make the vanilla custard by mixing sugar, vanilla, plant milk, and cornstarch. Cook while whisking constantly until thickened, then cool completely.
Roll out the chilled dough, press into a pie tin, and evenly spread the marzipan filling inside. Bake for about 18–20 minutes until golden. Let cool completely.
Melt the dark chocolate and spread it over the cooled crust. Let it set fully.
Whip the chilled custard until light. Whip the vegan cream until firm, and gently fold it into the custard.
Spread the cream over the chocolate layer and top with fresh strawberries before serving.

Servings and timing

Serves: about 8 people
Prep time: ~1 hour
Cook time: ~20 minutes
Cooling time: ~2 hours

Storage/Reheating

Store leftovers in the refrigerator, covered, for up to 3–4 days. This pie isn’t suitable for reheating; serve chilled to maintain the texture of the cream and fruit.

FAQs

How do I make this pie fully vegan?

Use vegan butter, vegan cream, and dairy‑free chocolate in place of traditional dairy products.

Can I use frozen strawberries?

Yes, but thaw and drain excess liquid before using so the pie doesn’t get soggy.

What can I substitute for pea drink?

You can use oat, almond, or soy milk as plant‑based alternatives.

Do I have to bake the crust?

Yes, for this recipe the crust is baked with the marzipan layer to set the base.

Can I make it ahead of time?

Yes, you can prepare it a day ahead; just keep it chilled until serving.

How do I keep the crust from getting soggy?

Ensure the chocolate layer is fully set and the pie is well chilled before adding the cream and strawberries.

Can I use other berries?

Yes, other berries like raspberries or blueberries work well as substitutes.

Is this dessert suitable for kids?

Yes, this sweet and creamy dessert is kid‑friendly.

Can I make the custard without corn starch?

Cornstarch helps thicken the custard; you could try tapioca starch as an alternative.

What size pie tin should I use?

A standard 9‑inch pie tin works well for this recipe.

Conclusion

This vegan strawberry cream pie brings together a satisfying crunch, rich layers of flavor, and fresh summer fruit. It’s a plant‑based dessert that doesn’t compromise on taste, perfect for holidays, special occasions, or anytime you want a show‑stopping dessert.