“One must ask children and birds how cherries and strawberries taste.” — Johann Wolfgang von Goethe
This strawberry bombshell was made with a homemade whole wheat pie crust, oodles of fresh strawberries, sugar, and with cornstarch as a thickener instead of the bovine gelatin that is traditionally used in these pies.
We used the Fresh Strawberry Pie recipe from Cookin’ Crunk, the fantastic new vegan Southern cooking cookbook by Bianca Phillips, page 147.
This luscious pie was remarkably easy to make and even easier to eat… all you need are seasonal strawberries and a few pantry staples. That being said, this is definitely one to make in late Spring or early Summer.
Serve as you like with fresh cashew cream, Mimic Cream, or your favorite vegan ice cream.
Strawberry Facts: Strawberries are a member of the rose family (they are not “technically” berries).