No Bake Fresh Strawberry Pie Recipe is easy to make and so refreshing. Just 4 ingredients and 15 minutes for a homemade, sugar free, delicious pie.
This recipe has been updated from the original, which was published on April 20, 2016
This recipe is one of my favorite desserts to make this time of year, when strawberries begin to flourish in the garden, at farmers markets and in the stores.
Easy No Bake Grain-Free Pie Crust
This is my “go to” pie crust when I need something quick and easy. It’s also my “go to” when I need something vegan and gluten-free. You can make this delicious, sugar free pie crust in under 5 minutes. It’s made with just 2 wholesome ingredients: medjool dates and pecans. After you pulse in the food processor, just use your fingers to press it into a pie plate.
Shortcut for slicing strawberries
Honestly, I don’t mind slicing a bunch of strawberries. I find being in the kitchen and slicing fruit or chopping veggies meditative. However, I know that for some of you, time is of the essence. I see you….I hear you….always asking for something quick and easy. Enter the egg slicer. Yup. A simple kitchen tool can make slicing an entire bowl of strawberries a breeze. You’ll be ready to fill this healthy pie in no time.
Strawberry Pie Filling Recipe
When summer hits and the weather is hot and humid, this is a perfect dessert. Not only do you not have to turn on your oven, but you don’t have to turn on the stove either. Nothing in the entire pie has to be cooked! This strawberry pie filling is so easy and delicious we often use it to top our pancakes.
Medjool Dates for the no sugar win!
I try to avoid refined sugar all of the time, and find there are so many other ways to make sweet treats. Medjool dates are a staple in my sugar free pantry. Not only are they delicious, but they’re loaded with vitamins, fiber and antioxidants. I love how naturally sweet they are too. The perfect filling for a pie when you don’t want to add sugar.
Sometimes I eat them as is for a sweet chewy snack. They’re full of fiber which slows the release of their natural sugar. This makes them low on the glycemic index and gives you sustained energy rather than spiking your blood sugar.
I buy medjool dates with the pits still in. They will be more moist and generally fresher. If your dates are dry, soak them in water for 10-30 minutes to soften them before using in the crust and the filling. There are more specific directions in the recipe card.
No Bake Strawberry Pie: SO EASY
Honestly, one of the best things about this recipe is how easy it is to make. Prep the crust in the food processor and press into pie plate. Slice the strawberries. Make the pie filling and pour over the strawberries. Then, if you’re feeling creative, decorate the top of the pie.
Nutritious and Delicious Dessert for Passover or year round!
I first started making this pie about 5 years ago for Passover. It’s perfect for a spring holiday that calls for no-grains. I love that it’s a healthy option that contains no added oil or sugar.
This easy strawberry pie recipe is a good example of what’s possible when nutrition takes center stage, yet taste is not compromised. It will quickly become your summer favorite for pot-lucks, BBQs, Memorial Day, 4th of July, or your random hot summer Wednesday night.
More summer favorites:
- Veggie Spring Rolls
- Sheet Pan Veggie Fajitas
- Summer Pasta Salad
- Grilled Veggie Kabobs
- Vegan Caesar Salad
No Bake Strawberry Pie
No Bake Fresh Strawberry Pie Recipe is easy to make and so refreshing. Homemade, sugar free, vegan and delicious.
Ingredients
CRUST:
- 2 cups raw pecans
- 3/4 cup medjool dates, pitted *
FILLING:
- 5 cups sliced strawberries
- 5 medjool dates, pitted and soaked *
- 3 teaspoons fresh lemon juice
TOPPING:
- 2-3 sliced strawberries
Instructions
Directions:
- Pull out 2-3 good looking strawberries and put aside for topping.
- Soak 5 pitted dates in warm water. These will be used for the filling. If dates are relatively soft, soak in warm water for 10 minutes. If dates are dry to begin with, they may need to soak for up to 30 minutes to soften.
- MAKE THE CRUST: place pecans in food processor and grind until they are a coarse meal. Then add the dates and continue to process until thoroughly combined. Press the mixture into the bottom and up the sides of a pie plate to form crust.
- Arrange 4 cups of the sliced strawberries on top of crust and set aside.
- MAKE THE SAUCE: drain dates that have been soaking and place in food processor along with the remaining 1 cup sliced strawberries and lemon juice. Puree until smooth.
- Pour sauce over strawberries in pie plate.
- Use the 2 strawberries that were put aside to decorate top of pie.
- Refrigerate for a minimum of 1 hour or overnight to set pie*
Notes
DATES: Buy medjool dates with the pits still in and remove them yourself. They will be fresher and generally more moist. If your dates are already pitted, you may need o soften them. Soak in warm water for at least 30 minutes and then drain well before continuing. 3/4 cup dates is equivalent to 10 large or 14 medium dates.
TIMING AND MAKE AHEAD: This pie is best served a couple of hours after preparing, but will hold up fine in the fridge overnight as long as it is tightly wrapped. If you must make this pie in advance, make each part and store separately, then assemble closer to time of need. The crust can be made and rolled into a round ball and tightly covered with plastic wrap 2-3 days in advance. The sauce can be made and stored in a glass jar up to 5 days in advance. Strawberries should be sliced same day if possible or up to one day in advance and stored in a covered container in the fridge.
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Nutrition Information
Yield
12Serving Size
1 sliceAmount Per Serving Calories 192Total Fat 13gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 1mgCarbohydrates 21gFiber 4gSugar 16gProtein 2g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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