Uploaded May 2022 | Updated September 2026, 5 days ago
This scrumptious no-bake plant-based pie comes together easily and is the perfect treat all summer long!
Recipe:
Crust:
1 cup Medjool dates
1 cup walnuts or pecans
1 teaspoon vanilla extract
1/2 cup shredded coconut
1. Blend all ingredients in a food processor at high speed until a ball forms.
2. Press into a nonstick pie pan.
Strawberry Pie Filling:
1 1/2 cups sliced fresh strawberries
3/4 cup water
1 cup frozen (or fresh) whole strawberries
3 tablespoons organic cornstarch
1/4 cup sugar (optional)
1. Layer sliced fresh strawberries in pie crust.
2. In a medium saucepan, combine remaining sliced fruit with water and boil over medium heat until fruit begins to dissolve. Whisk together sugar and cornstarch and stir into boiling mixture. Boil, stirring constantly, for 3–4 minutes, until mixture thickens.
3. Pour mixture over sliced strawberries in pie crust.
4. Refrigerate 2–3 hours before serving.
For more whole food, plant-based recipes visit: nutritionstudies.org/recipes
At the T. Colin Campbell Center for Nutrition Studies, we believe that you have the right to better health and better information. We advocate for evidence-based education and resources. The cornerstone of this education is our Plant-Based Nutrition Certificate program in partnership with renowned online educator, eCornell. We also offer a wide variety of plant-based resources through our website including hundreds of articles, recipes, videos and more. To learn more visit our website: nutritionstudies.org
Enroll in the Plant-Based Nutrition Certificate now or learn more:
• Plant-Based Nutrition Certificate: nutritionstudies.org/courses/plant-based-nutrition
• Continuing Education Credits: nutritionstudies.org/courses/continuing-education
Connect with us for more updates:
• Facebook: facebook.com/nutritionstudies
• Twitter: twitter.com/TColinCampbellF
• Newsletter: nutritionstudies.org/newsletter
• LinkedIn: linkedin.com/company/5106345
• Pinterest: pinterest.com/nutritionstudies
• Instagram: instagram.com/nutritionstudies
Our mission is to promote optimal nutrition through science-based education, advocacy, and research. By empowering individuals and health professionals, we aim to improve personal, public, and environmental health.
This scrumptious no-bake plant-based pie comes together easily and is the perfect treat all summer long!
Recipe:
Crust:
1 cup Medjool dates
1 cup walnuts or pecans
1 teaspoon vanilla extract
1/2 cup shredded coconut
1. Blend all ingredients in a food processor at high speed until a ball forms.
2. Press into a nonstick pie pan.
Strawberry Pie Filling:
1 1/2 cups sliced fresh strawberries
3/4 cup water
1 cup frozen (or fresh) whole strawberries
3 tablespoons organic cornstarch
1/4 cup sugar (optional)
1. Layer sliced fresh strawberries in pie crust.
2. In a medium saucepan, combine remaining sliced fruit with water and boil over medium heat until fruit begins to dissolve. Whisk together sugar and cornstarch and stir into boiling mixture. Boil, stirring constantly, for 3–4 minutes, until mixture thickens.
3. Pour mixture over sliced strawberries in pie crust.
4. Refrigerate 2–3 hours before serving.
For more whole food, plant-based recipes visit: nutritionstudies.org/recipes
At the T. Colin Campbell Center for Nutrition Studies, we believe that you have the right to better health and better information. We advocate for evidence-based education and resources. The cornerstone of this education is our Plant-Based Nutrition Certificate program in partnership with renowned online educator, eCornell. We also offer a wide variety of plant-based resources through our website including hundreds of articles, recipes, videos and more. To learn more visit our website: nutritionstudies.org
Enroll in the Plant-Based Nutrition Certificate now or learn more:
• Plant-Based Nutrition Certificate: nutritionstudies.org/courses/plant-based-nutrition
• Continuing Education Credits: nutritionstudies.org/courses/continuing-education
Connect with us for more updates:
• Facebook: facebook.com/nutritionstudies
• Twitter: twitter.com/TColinCampbellF
• Newsletter: nutritionstudies.org/newsletter
• LinkedIn: linkedin.com/company/5106345
• Pinterest: pinterest.com/nutritionstudies
• Instagram: instagram.com/nutritionstudies
Our mission is to promote optimal nutrition through science-based education, advocacy, and research. By empowering individuals and health professionals, we aim to improve personal, public, and environmental health.
