Easy desserts are my favorite desserts! This no bake strawberry pie is so easy and perfect for summertime entertaining, or a quick sweet treat. We made the filling with tofu and you would never know! Its sweet, creamy, and packed with strawberry flavor thanks to using freeze dried strawberries. We used vanilla sandwich cookies for the perfect simple crust, and topped the pie with sweet aquafaba whip. This dessert is light and fluffy, sweet, and super simple! Just mix it all up, pop it in the fridge, and you will be eating pie before you know it, without ever having to turn on your oven!
1 block extra firm tofu
26 vegan vanilla sandwich cookies
2-3 tablespoons softened vegan butter
1 1/2 cups freeze dried strawberries
3/4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons refined coconut oil
juice from 1/2 lemon
1 batch Sweet Aquafaba Whip
Place cookies in a food processor or high speed blender, and blend until the cookies are totally broken down into a crumb consistency.
Mix butter into the cookies crumbs. You want softened, not melted butter. The mixture should stick together when pressing into a pie pan. If using double stuffed sandwich cookies, you will need less butter. If using original, you will need more.
Press the cookie mixture evenly into a pie pan.
Drain tofu, but you do not need to press it.
In a food processor or high speed blender, add the tofu, powdered sugar, strawberries, oil, lemon, and vanilla. Process until the mixture is creamy and smooth.
Transfer the strawberry mixture in to the pie crust, and pop in the fridge for a few hours to allow the crust and filling to set a bit. The butter in the crust and the oil in the pie will help firm the pie up once chilled.
Prepare Sweet Aquafaba whip according to instructions, and top pie with the whip before serving. You can dust some crushed up freeze dried strawberries over the whip for garnish or garnish with fresh or freeze dried strawberries. Store leftovers in the fridge for a day or two.
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