Strawberry Icebox Pie

This is a pretty quick and easy dessert to make. I combined several recipes to make this vegan version.

Crust
10 Whole graham crackers (Nabisco Original Graham Crackers are vegan)
1/3 Cup soy butter, melted

Pie Filling
2 Quarts strawberries hulled and sliced (Hulled means removing the green and white part at the top)
1/2 Cup cranberry juice
1/2 Cup sugar
1/4 Cup cornstarch
1/4 Teaspoon salt

To make the crust place the graham crackers in a Ziploc bag and crush, place in a bowl, add the soy butter, and stir until coated. Press firmly in a pie pan and bake at 350 degrees for about 10-12 minutes.

To make the filling combine 2 Cups of strawberries, the cranberry juice, sugar, salt, and starch in a saucepan. Mash the strawberries with a potato masher as you heat the mixture. Bring to a boil and then reduce heat and let simmer for about a minute or until thick. Remove from heat, let cool, and then add to the crust. Let the pie sit in the refrigerator for a few hours or overnight.

The non-vegan recipe called for Cool Whip, and I know of no vegan version. It was delicious as is but could have used a topping.