Ingredients:
- 1 1/2 cups vegan graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup vegan butter, melted
- 1 10 oz package frozen strawberries, thawed
- 1 14 oz can full-fat coconut milk, chilled overnight
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Warm the oven up to 175F 350C
Put graham cracker crumbs, sugar, and melted butter in a medium-sized bowl
Put the mix in the bottom of a 9-inch pie pan and press it down
After the oven is hot, bake the crust for 8 to 10 minutes, or until its lightly browned
Take out of the oven and let cool all the way down
Put thawed strawberries in a blender and blend them until they are smooth
Put away
Be careful not to shake the coconut milk can as you open it
Pick up the solid coconut cream that has risen to the top and put it in a big bowl
Dont use the coconut water right now
For about two to three minutes, use a hand mixer to beat the coconut cream until it is smooth and fluffy
Mix powdered sugar and vanilla extract into the coconut cream that has been whipped
Mix everything together by beating it
Add the mixed strawberries and mix them in until they are spread out evenly
Put the strawberry mix into the pie crust that has been left to cool
Use a spatula to make the top smooth
Put the pie in the freezer for at least four hours, or until its solid
Cut the frozen strawberry pie into pieces and serve it
Have fun
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