1/1 Photo of Nasoya Strawberry Cream Pie With Sugar Cookie Crust
1 hr 5 mins
Nasoya Madness continues. Not vegan friendly, not diet-friendly, but something a little different and very tasty? Definitely. Feel free to use a prepared pie shell if you'd rather skip making the sugar cookie crust. Note that cooking times may vary and does not include cooling time.
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Units: US | Metric
SUGAR COOKIE PIE CRUST
- 2/3 cup wheat flour
- 2/3 cup sugar
- 1/3 cup brown sugar
- 1/4 cup butter
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1Make the pie crust by blending all the crust ingredients together with an electric mixer.
- 2Grease a 9" or 10" pie pan with cooking spray, and press the crust into it. Be sure to poke some holes in it with a fork.
- 3Bake at 375 for about 10 minutes or until the crust shows signs of setting.
- 4Pull the crust out to cool for a bit and lower the oven temp to 350.
- 5Make the pie filling by first mixing the heavy cream and strawberries together in a blender or food processor.
- 6Add this mixture to the Nasoya in a mixing bowl.
- 7Add the sugar.
- 8Pour the mixture into the pie crust.
- 9Bake at 350 for 20-35 minutes depending on oven strength, until it looks set.
- 10When it looks set, turn the oven off and let it cool in there for at least half an hour. Pull it out and let it chill in the fridge for at least 3 hours prior to serving.
- 11If you like, top with fresh strawberries or toasted almonds. I wanted to put toasted almonds in as part of the recipe but the filling itself is very good and different.
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Nutritional Facts for Nasoya Strawberry Cream Pie With Sugar Cookie Crust
Serving Size: 1 (142 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 330.0
- Calories from Fat 173
- Total Fat 19.2 g
- Saturated Fat 10.8 g
- Cholesterol 56.0 mg
- Sodium 69.8 mg
- Total Carbohydrate 36.0 g
- Dietary Fiber 1.3 g
- Sugars 27.0 g
- Protein 6.0 g