Description
A delicious and refreshing vegan strawberry cream pie made with a crunchy biscuit base, creamy filling using oat milk and coconut cream, and topped with fresh strawberries.
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
Instructions
- Crush the vegan biscuits into fine crumbs.
- Melt the plant-based butter and mix with the biscuit crumbs.
- Press the mixture into a pie dish to form the crust and chill in the fridge.
- In a saucepan, combine the DRYK oat drink, corn starch, sugar, and vanilla extract.
- Heat gently while whisking until the mixture thickens to a custard-like consistency. Let it cool.
- Whip the coconut cream until fluffy.
- Fold the cooled custard into the whipped coconut cream until smooth.
- Pour the cream mixture onto the chilled pie crust and spread evenly.
- Top with fresh strawberries, halved or sliced as desired.
- Chill the pie in the fridge for at least 2 hours before serving.
Notes
- You can substitute oat milk with any other plant-based milk.
- Let the coconut cream chill in the fridge overnight for easier whipping.
- Best served cold and consumed within 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 9g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
