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Strawberry Lemonade Pie

  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 43 minutes
  • Yield: 1 1x


  • 1 ripe banana
  • 1/2 cup non-dairy milk
  • 1/4 cup lemon juice
  • 1/4 cup evaporated cane juice (I did not use coconut sugar for color purposes, but you can substitute if you wish)
  • 1 tsp lemon zest
  • 1 tbsp cornstarch
  • 45 strawberries
  • 1 cup quick oats (or rolled oats pulsed in the blender)
  • 3 tbsp water
  • 2 tbsp coconut sugar


  1. Preheat the oven to 350F.
  2. FOR THE CRUST: Mix together all the ingredients in a bowl until it forms a stiff dough. Press into a 5 inch pie pan lined with parchment paper. Set aside.
  3. FOR THE FILLING: Blend everything except the strawberries until smooth.
  4. Pour into the pie crust.
  5. In a clean blender, puree the strawberries.
  6. Drizzle the strawberry puree on top of the lemon filling. Swirl lightly with a chopstick or the handle of a spoon.
  7. Bake the pie for 28-30 minutes at 350F. The edges of the crust should be browned and the center should no longer jiggle.
  8. Let it cool, then refrigerate overnight before slicing. Keep in the fridge.