Easy No-Bake Fruit Pies
Everyone will love these No-Bake Vegan Fruit Pies which are super easy to make and require only a handful of ingredients. Whether it is strawberry, cherry, blueberry, or peach, they are going to be a huge hit with anyone you serve them to!
You just can’t beat a delicious homemade fruit pie! There’s so much room for variation when you make these lovely masterpieces, so you’re sure to please everyone. You might even drizzle some of our creamy vanilla cashew cream over the top. They are perfect for birthdays, summertime parties, and outdoor gatherings. You don’t even need a special occasion to enjoy them!
We have other healthy and delicious fruit desserts on this website like these rainbow fruit skewers with lime sauce, my dairy-free fruit smoothie bowls, and our mango lime healthy nice cream.
Reasons you will love these fruit pies
- Sweet and Refreshing: These vegan low-fat no-bake fruit pies are bursting with the natural sweetness of fresh fruits, offering a light and refreshing dessert that’s perfect for any occasion.
- Healthy and Guilt-Free: Made without added oils, these fruit pies are low in fat and calories, making them a healthy, guilt-free treat that satisfies your sweet tooth.
- Quick and No-Bake Convenience: These pies require no baking, making them incredibly easy to prepare. You can enjoy a delicious homemade dessert in no time, without heating up the kitchen.
- Vegan and Allergy-Friendly: Completely plant-based, these fruit pies are suitable for vegans and those with dairy or egg allergies, ensuring everyone can indulge in a tasty and inclusive dessert.
Ingredients needed
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
The simple wholesome ingredients you’ll need to make this recipe are usually easy to find in many grocery stores. They are not specialty items which makes it even better.
- Fruit- Fresh or frozen berries or sliced fruit work great. Some ideas are blueberries, strawberries, peaches, apples, blackberries, figs, cherries, and rhubarb.
- Sweetener- Raw cane sugar is what the recipe author recommends, and other sweeteners can also be used.
- Thickener- Cornstarch works great as a thickener. Other good options include arrowroot powder or tapioca starch.
- Pie crust- Homemade or store-bought pie crusts are both good options. For more crust options try this A store-bought pie crust works fine, or make your own healthy crust like this Easy Gluten-Free Pie Crust or take a peek at this list of 3 Easy Vegan Pie Crusts.
Pie crust options
I have found that store-bought graham cracker pie crusts are often vegan, so they are an option. However, making your own homemade pie crust is pretty simple and keeps these pies completely oil-free and lower in fat.
Recipe creator, LeAnne Campbell, has an awesome recipe for a Vegan Gluten-Free Pie Crust that only takes a few minutes to make and is out of this world. It is perfect for making fruit pies!
I also have a great Chocolate Pie Crust Recipe on this website that is not very sweet, but if you make the fruit filling and allow it to set up in the pie crust overnight, it really sweetens it up nicely.
How to make no-bake fruit pies
STEP #1: Decide whether to use a store-bought graham cracker pie crust or make a No-Bake Date Pie Crust from recipe creator, LeAnne Campbell, Ph.D. Layer 1.5 cups of sliced fresh fruit in the pie crust.
STEP #2: In a medium saucepan, combine the remaining sliced fruit with water and boil over medium heat until the fruit begins to dissolve.
STEP #3: In a small bowl, whisk together the sugar and cornstarch and stir into the boiling fruit mixture. Boil, stirring constantly, for 3-4 minutes, until it begins to thicken.
STEP #4: Pour the mixture over the fresh slices of fruit in the pie crust. Refrigerate for 2-3 hours before serving.
This recipe is from The China Study Cookbook by LeAnne Campbell, Ph.D. Published here with permission. See the ‘About the Chef’ section below.
Frequently Asked Questions
Fresh, in-season fruits like berries, peaches, mangoes, and kiwis work best for no-bake fruit pies. These fruits are naturally sweet and juicy, adding vibrant flavor and color to your pie. You can also mix and match fruits for a variety of textures and tastes. Frozen fruit works well too.
To prevent a no-bake fruit pie from getting soggy, make sure the fruit is well-drained before adding it to the pie. You can also brush the crust with a thin layer of melted chocolate or a fruit jam to create a barrier that helps keep the moisture from soaking into the crust.
Yes, you can make a no-bake fruit pie ahead of time. Prepare the crust and filling separately, and then assemble the pie closer to serving time to ensure it stays fresh. Store the pie in the refrigerator, and for best results, add any delicate toppings like our vegan whipped cream or fresh fruit just before serving.
More Vegan Dessert Recipes
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No-Bake Fruit Pie
Ingredients
- 2.5 cups berries or sliced fruit such as peaches
- 3/4 cups water
- 1/3 cup raw sugar cane
- 2 tablespoons cornstarch
- 1 pie crust homemade linked or store-bought graham cracker crust
Instructions
- Decide whether to use a store-bought graham cracker pie crust or make a No-Bake Date Pie Crust from recipe creator, LeAnne Campbell, Ph.D.
- Layer 1.5 cups of sliced fresh fruit in the pie crust.
- In a medium saucepan, combine the remaining sliced fruit with water and boil over medium heat until the fruit begins to dissolve.
- In a small bowl, whisk together the sugar and cornstarch and stir into the boiling fruit mixture. Boil, stirring constantly, for 3-4 minutes, until it begins to thicken.
- Pour the mixture over the fresh slices of fruit in the pie crust. Refrigerate for 2-3 hours before serving.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About the Chef
LeAnne Campbell, (Ph.D.), the author of The China Study Cookbook, is the CEO of the T. Colin Campbell Center for Nutrition Studies (CNS), a not-for-profit organization committed to increasing awareness of the extraordinary impact that food has on the health of our bodies, our communities, and our planet.
With over 30 years of experience working as an educator and developing a wide range of community-based initiatives, LeAnne has founded and directed several organizations, both abroad and in the States. She currently lives in the mountains of the Dominican Republic where she focuses on projects promoting the regenerative and resilient power of food.
Hi, can I substitute the cane sugar with monk fruit or maple syrup?
Ellie- This is a recipe from LeAnne Campbell, but I feel safe saying that you should be able to substitute maple syrup for the sugar.
This recipe is a hit at my home and has been added to my l collection of favorites. I have been making desserts with the date/nut crust for some years, but never fruit pies. This no bake fruit filling makes that possible, and my pie-loving husband is very happy. I add coconut to the crust when I have some on hand. I also add a splash of lemon juice to the fruit. Yum!
Hi Marcia- YAY! I’m so glad the pies are a hit at your house. I actually have everything I need and am planning to make the blueberry pie this week. Yum!
Yes, it was a delish pie! A third the calories of pumpkin, yet tasted, looked, and appeared to b the same!