One of my favorite memories from growing up was sitting on the back porch in the summertime, eating strawberry pie with my mom. But the original recipe was full of sugar, canned filling, and Cool Whip — delicious, but not how I wanted to feed my own family. So I gave it a healthy twist, and now this no-bake strawberry cream pie is a summer must-make in our house. It’s light, fresh, and naturally sweet and honestly, no one ever guesses it’s a better-for-you version! 

Ingredients:

For the Crust:

• 1 ½ cups almond flour

• 2 tbsp coconut oil, melted

• 1 tbsp honey or maple syrup

• Pinch of sea salt

For the Filling:

• 1 ½ cups plain Greek yogurt or coconut yogurt

• ¼ cup honey or maple syrup (adjust to taste)

• 1 tsp vanilla extract

• 1 tsp lemon zest

• 1 cup sliced fresh strawberries

For the Topping:

• 1 cup fresh strawberries, sliced or halved

• Optional: mint leaves, extra lemon zest, or a drizzle of honey

Instructions:

1. Make the crust: In a bowl, combine almond flour, coconut oil, honey, and salt. Press into the bottom of a pie pan. Chill in the freezer while you make the filling.

2. Mix the filling: In another bowl, stir together yogurt, honey, vanilla, and lemon zest. Gently fold in the strawberries.

3. Assemble: Spread the filling over the chilled crust. Top with fresh strawberries.

4. Chill: Refrigerate at least 2–3 hours before serving, or overnight for best texture.

5. Serve: Garnish with fresh mint or lemon zest for that extra “wow” factor.

Sarah’s Tips:

• Make ahead: This pie keeps well in the fridge for 2–3 days — perfect for prepping before a get-together!

• Crust swap: Use crushed gluten-free graham crackers + coconut oil for a more traditional pie base.

• Want it extra creamy? Blend ¼ cup soaked cashews into the filling or swirl in some coconut cream.

Nutrition (Per Slice – based on 8 servings):

• Calories: 210

• Carbohydrates: 14g

• Sugars: 10g

• Protein: 6g

• Fat: 15g

• Fiber: 2g