Vegan Strawberry Cream Pie with Pretzel Crust

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I bought a huge thing of strawberries on impulse and was immediately faced with the reality that I probably wouldn’t be able to eat them all before they went bad.  So of course the natural solution was to make a pie.  I know I know, two pie recipes in a row, but hey it’s my blog and I’ll pie if I want to (pie if I want to).  I got the inspiration and the recipe for the pretzel crust from my dear friend Meghan, who is also my food blog mentor.  It’s kind of like a graham cracker crust, but with pretzels instead of graham crackers, and it creates this fabulous sweet and salty effect.  I adapted the recipe for the strawberry cream filling from this recipe.

VEGAN STRAWBERRY CREAM PIE

(makes 1 9in pie)

Ingredients

  • One pre-made crust (see below)
  • 3/4 cup cashews
  • 1/2 cup vegan cream cheese (I used Daiya brand)
  • 1 very ripe banana
  • 1 1/2 cups fresh strawberries + as many strawberries as you desire for garnish (I used 7)
  • 5 Tbsp maple syrup
  • 1 Tbsp coconut oil

Directions

1) Combine all ingredients (except for the crust and the garnish strawberries) in a food processor until well combined.

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2) Pour mixture into pre-made crust and allow it to chill in the refrigerator for at least one hour.  Slice the tops off of the remaining strawberries so they have a flat base to sit on.  Remove pie from fridge, garnish with remaining strawberries, and serve!

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PRETZEL CRUST

(makes 1 9in pie crust)

Ingredients

  • 3/4 cup vegan butter, softened (I used Earth Balance brand)
  • 3 Tbsp brown sugar
  • 2 1/2 cups crushed pretzels

Directions

1) Preheat the oven to 350 degrees.

2) Crush the pretzels by putting them in a plastic bag and using a rolling pin, or putting them in a food processor.  I started with the rolling pin method but then my weak arms got tired so I switched to the food processor.

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3) Mix the pretzels, brown sugar, and butter in a bowl until well combined.  If the mixture seems too crumbly, add more butter or shortening.

4) Press the mixture into the bottom of a pie pan, and bake in the oven for 20 minutes.  Allow crust to cool, then fill with strawberry (or other) pie filling!

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Pre-baking:

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Post-baking:

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I’m obsessed with this pie.  It will be my breakfast and dessert until it disappears.

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