Raw Strawberry Pie

May 6, 2008 at 9:36 am 38 comments

Birthdays are very special in our family…soI wanted to make Bella something really delightful for her 4th birthday last month. We talked about her options, and this is what she chose. It was so good…we’ve decided to make it her birthday tradition every year! :)

Raw Strawberry Pie
The Joy of Vegan Baking

By Colleen Patrick-Goudreau

It is best when served within an hour or two of preparing it, since
it is at its most fresh then, but it holds up just fine in the
fridge.

Preparation Time: 20 minutes
Chilling Time: 1 hour
Servings: 8-12

Crust:
2 cups raw almonds or pecans
3/4 cup pitted dates, preferably Medjool

Filling:
5 cups sliced ripe strawberries
5 pitted dates, soaked 10 minutes in warm water and drained
2 teaspoons fresh lemon juice

Place the nuts in a food processor and grind until they’re a coarse
meal. Add the 3/4 cup of dates (for the crust) and process until
thoroughly combined. Press the mixture into a non-stick or very
lightly oiled pie plate or spring form pan.

Arrange 4 cups of the sliced strawberries on top of the crust and set
aside.

In a food processor or blender, combine the remaining 1 cup of
strawberries with the 5 soaked dates and lemon juice. Puree until
smooth. Pour the sauce mixture over strawberries.

Refrigerate the pie for 1 hour before serving. This will help the pie
set and will be perfect for slicing.

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38 Comments Add your own

  • 1. Laurel Sauls  |  May 6, 2008 at 12:33 pm

    Wow, that looks delicious! And so simple! I can’t believe that is all the ingredients that are in it.

    Reply
  • 2. Tara  |  May 6, 2008 at 1:12 pm

    I will definitely be trying this one soon. YUM!

    Reply
  • 3. Anna  |  May 6, 2008 at 2:49 pm

    Sounds yummy! Happy belated Birthday to Bella! They grow up so fast. Brett will be three this month. Hard to believe!

    Reply
  • 4. Corinne Britt  |  May 6, 2008 at 3:50 pm

    Okay, you’re last few posts have left my mouth watering, but this, this looks too delicious. I am running out to the store with a list of ingredients for like the last 3 posts!! Thank you.

    Reply
  • 5. Kari  |  May 6, 2008 at 4:23 pm

    I’m so glad you posted this. My raw strawberry pie didn’t look like this. It tasted good, but wasn’t nearly as attractive. I’ll have to try this recipe.

    Reply
  • 6. Jaime  |  May 6, 2008 at 9:52 pm

    Hi there!! :) Found you through Emily Falconbridge, I was raw about a year ago and fell off the wagon in a major way and am so thankful she posted about you! You inspire me to get back on the wagon and not to give up! Being raw was the best I ever felt! Thanks for your inspiration and strength and passion for life! I bookmarked you on my blog and will visit often!

    Reply
  • 7. Lindsay  |  May 7, 2008 at 1:18 am

    sweet!! This weekend is my daughter Selah’s fourth birthday, I was totally just sitting here debating whether or not I should get her a store bought cake. But this looks so good, forget store bought!

    Reply
  • 8. Yardsnacker  |  May 9, 2008 at 2:33 am

    Wow, scrumtious! What a lucky 4 year old! I love your blog, tre magnifique!

    Reply
  • 9. hihorosie  |  May 9, 2008 at 2:46 am

    So what time should I be over for dinner and dessert?

    Yardsnacker suggested I come by here and check things out – holey moley! Things look mighty tasty around here! :)

    Reply
  • 10. Kristen's Raw  |  May 9, 2008 at 8:20 am

    Looks DELICIOUS!!! :) :) :)

    Reply
  • 11. Thursday Thirteen - 4th edition « A Life Profound  |  May 9, 2008 at 10:17 am

    [...] challenge and knew that the next step would be a full time commitment. I am going to make this strawberry pie for my birthday in [...]

    Reply
  • 12. Sheri  |  May 11, 2008 at 12:07 am

    This looks pretty much amazing. Definitely on my raw list. :)

    Reply
  • 13. Lizzy  |  May 11, 2008 at 2:30 pm

    I made this as mini-tarts for a small church group meeting here in Albania and they went over pretty well – raw food (or fresh/no-bake food, as I like to market it to some crowds..) is pretty unconventional, especially in a culture like this where standard desserts include butter/cornstarch cakes and chocolate covered icing logs – but after the initial What is this? looks they were well received. Strawberries are just coming into season in Italy (~60 miles away by sea) so they’re finally an affordable price in the markets here. Didn’t have enough dates for the crust, so used dried currents and dried pineapple instead – but had to use cornstarch to prevent the wooden tart press from sticking and pulling them right back up out of the pan. Froze the shells overnight so they’d pop out easily (still had to pry a bit though – should’ve dusted the pan), then made the strawberry filling in the morning (with lime juice; had run out of lemons) and topped with a slice of strawberry. Beautiful! They looked a little… flimsy… after awhile out of the fridge but were still bright red and still tasted amazing. Everybody who tried one asked for another.

    It made 24 mini-tarts (minus the couple shells that broke, so 22) with some leftover crust I rolled into nut balls and froze, and some leftover strawberry sauce that was then turned into a berry-banana smoothie for breakfast. Somewhere around here I have a picture of the finished product that I’ll get online eventually. =)

    I’ll definitely make this one again – might try it with peaches too. Thanks for the recipe!

    Reply
  • 14. Alicia  |  May 12, 2008 at 12:20 am

    This looks soooooo good! As soon as I can get local strawberries this spring, I’ll be trying this!! I have a question for you though. In the recipes where you use nuts, do you soak them first? I know that a lot of raw recipes call for the nuts to be soaked and then dehydrated…but that step isn’t mentioned here. What do you usually do? Is this step necessary? I’d really appreciate hearing from you. I am new to raw foods. I’ve looked at a number of raw food sites and the recipes often seem complicated and foreign to me…but your recipes seem quite simple. Thanks for posting them and encouraging some of us who are just starting out on the raw journey!

    Reply
  • 15. livelightly  |  May 12, 2008 at 7:37 am

    Alicia…yes, whenever you have time to soak the nuts…you should. Soaking the nuts releases the enzyme inhibitors within them and makes them easier to digest. Always a good thing :) Although, some dessert “crumble crusts” will call for non-soaked (or at least soaked and very well dried) nuts to keep the crunch. Here is a good link that explains it: http://www.avenaoriginals.com/library/recipe_display.asp?a=Soaking_Nuts_and_Seeds

    Reply
    • 16. Selin  |  May 23, 2012 at 10:36 pm

      No man you should be fine. Sometimes we have a hicup with our srowtafe. If you do not recieve it in the next couple days, please give me us a call. Good luck and thank you for your patronage!!!

      Reply
  • 17. The Raw Food Contemplation « Dawn’s Place  |  May 14, 2008 at 3:25 am

    [...] in my future, my blogger-friend Sara has several raw recipes that I’m interested in trying:  Raw Strawberry Pie, Walnut Taco Salad, Raw Pad [...]

    Reply
  • 18. Christine  |  May 16, 2008 at 6:34 pm

    I am loving your recipes, even though I haven’t gone completely RAW. But I have to tell you this story about my oldest daughter (10 years old). She has recently made the choice to go dairy free after a “fun” trip to a large dairy farm in Indiana. On Mother’s Day we took a tour of a dairy with our extended family memebers. We even got to see a live birth of a calf. But when my daughter found out the babies are taken away from their mothers within a few hours of birth she was very upset. The whole way home she talked about how wrong it was for them to take away the baby from it’s mother just so we may have the dairy and dairy products. She has started a petition to send to the dairy to let the babies stay with the moms longer and has been researching other “dairy facts.” So it looks like I will be looking to your blog for items that children really love!

    Reply
    • 19. JJ  |  October 15, 2010 at 11:51 pm

      Hi Christine –
      I just came to this page today, (2010) and saw your entry, and was touched by the reaction of your daughter. How’s she doing nowadays with her research about dairy? Has she forgotten the experience, or does she still talk about it? I’m curious to know because I am starting work on some media projects that will put a message out about how animals are seen by children, to help remind adults how their own genuine reactions are the same.

      Thanks for your story, and hope to hear back from you.

      Reply
  • 20. Amber  |  May 28, 2008 at 5:15 pm

    YUMM! I just made this for my Parents when they came to visit. It was great! Although my dad said it needs more sugar *smile*

    Amber

    Reply
  • 21. saskia  |  June 3, 2008 at 1:36 pm

    this was WONDERFUL

    Reply
  • 22. Cindy  |  June 12, 2008 at 12:18 am

    Whoa! I made this for a neighbor who just had a baby and WOW! It rocks! I immediately made one for our family too and I am savoring it. It is SO delicious and sweet and moist and mmmmmmmm….
    Thank you!

    Reply
  • [...] well for those with gluten intolerances, as the crusts and fillings are always wheat free. This strawberry one by Colleen Patrick-Goudreau is perfect for summer. Ani Phyo’s raw donut holes are a great option [...]

    Reply
  • 24. joyfulvegan  |  June 13, 2008 at 1:48 am

    That is indeed a beautiful photo of the Strawberry Pie. That pie is my favorite of all the recipes in the book!

    I’m thrilled you’re spreading the word, but I just wanted to ask if you could please credit the book, The Joy of Vegan Baking when you tempt others with the goodies. :)

    Also, in exchange for posting my recipe, would you consider adding Compassionate Cooks as one of your links? :)

    Best
    Colleen Patrick-Goudreau
    http://www.compassionatecooks.com

    Reply
  • 25. pudy  |  May 6, 2009 at 7:51 pm

    took this pie to our monthly vegan pot luck support meeting. Loved by everyone and simple to make!!

    Reply
  • 26. Alice  |  August 8, 2009 at 8:36 pm

    Today I made a similar pie that was published in domino magazine spring/summer 2005. The almond and date crust was not moist enough to form a crust. It was almond powder with bits of date. Any suggestions? It still tasted good.

    Reply
  • 27. livelightly  |  August 8, 2009 at 8:51 pm

    Hi Alice,
    To make the crust stay together, add more dates or soak them longer to make them easier to blend. You can also stick it in the fridge to solidify it more. Hope that helps!

    Reply
  • 28. jenny  |  February 8, 2010 at 9:24 pm

    this looks so amazing! I’m going to have to try this this weekend. thanks for sharing!

    Reply
  • 29. Tanya  |  March 14, 2010 at 3:58 pm

    Wow…..I just made this with our local strawberries and it’s absolutely amazing! Thank you so much….I just blogged about it too :)

    Reply
  • 30. Umi SatRa  |  May 7, 2010 at 10:37 pm

    I made this a couple of days ago and it is amazing! oh so good! This pie will be made very often in my house, thanks so much for the recipe :)

    Reply
  • [...] the simpler side is this five-ingredient raw strawberry pie from Happy Foody. The filling is made of strawberries, dates, and lemon juice, served atop a date-nut [...]

    Reply
  • 32. Maura  |  June 15, 2010 at 1:18 pm

    Looks easy AND gluten free!!!!

    Reply
  • 33. Thursday Thirteen – 4th edition « A Life Profound  |  September 21, 2010 at 9:03 am

    [...] challenge and knew that the next step would be a full time commitment. I am going to make this strawberry pie for my birthday in [...]

    Reply
  • 34. Strawberry Pie Recipe | EUPHORY  |  December 1, 2010 at 8:07 pm

    [...] I asked my fellow epicurean Gemma for suggestions what to do with them. She sent me this link at http://www.happyfoody.com and I thought I'd share it with [...]

    Reply
  • 35. Lynnette  |  June 21, 2011 at 4:07 pm

    dried or fresh dates??

    Reply
  • 36. Sara  |  June 21, 2011 at 4:22 pm

    Dried dates…I have never seen “fresh” dates in a store.

    Reply
  • 37. Lynnette  |  June 22, 2011 at 11:18 am

    oh okay, what brand? and where can I find these at?

    Reply
  • 38. Pie fillings : Raw Strawberry Pie Filling  |  July 22, 2012 at 10:48 pm

    [...] [...] the simpler side is this five-ingredient raw strawberry pie from Happy Foody. The filling is made of strawberries, dates, and lemon juice, served atop a date-nut [...]… Link to original version [...]

    Reply

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