Jammy roasted strawberries and creamy vanilla custard in a gluten-free almond crust—this pie is summer perfection! #StrawberryDessert #GlutenFreePie #FreshBasil
Roasted Strawberry & Basil Cream Pie (Gluten-Free)
Fresh, jammy roasted strawberries meet creamy vanilla bean custard in this Roasted Strawberry & Basil Cream Pie. A crunchy gluten-free almond crust gives the perfect nutty base, while fresh basil ribbons add an herby brightness that takes this pie from simple to spectacular. Light, fresh, and summery—this pie is perfect for picnics, brunch, or when you want a dessert that’s both elegant and comforting.
1. Yield, Time & Tools
- Yield: 8 slices
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Chill Time: 4 hours
- Tools Needed: Baking sheet, pie dish, saucepan, whisk, mixing bowls
2. Ingredients
For the Gluten-Free Almond Crust:
- 2 cups almond flour
- 1/4 cup sugar
- 1/4 cup melted butter
- Pinch of salt
For the Roasted Strawberries:
- 1 pint fresh strawberries, hulled and halved
- 2 tbsp honey or maple syrup
- 1 tbsp olive oil
For the Vanilla Custard:
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tsp vanilla bean paste or extract
- Pinch of salt
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/4 cup fresh basil
3. Preparation Steps
A. Make the Almond Crust
- Preheat oven to 350°F (175°C).
- Mix almond flour, sugar, salt, and melted butter until combined.
- Press firmly into a 9-inch pie dish.
- Bake 10-12 minutes or until golden; cool completely.
B. Roast the Strawberries
- Place strawberries on a parchment-lined baking sheet.
- Drizzle with honey and olive oil; toss to coat.
- Roast at 350°F for 20-25 minutes until soft and jammy; cool.
C. Make the Vanilla Custard
- In a saucepan, whisk milk, sugar, cornstarch, egg yolks, and salt over medium heat.
- Cook, whisking constantly, until thickened and bubbling.
- Remove from heat; stir in vanilla.
- Pour custard into cooled crust; smooth top.
D. Assemble the Pie
- Spoon roasted strawberries evenly over chilled custard.
- Chill at least 4 hours or overnight.
E. Whip the Cream & Finish
- Beat heavy cream with powdered sugar until soft peaks form.
- Spread or pipe whipped cream over pie.
- Garnish with fresh basil.
F. Serve It Up
Slice and serve cold for a refreshing, elegant dessert.
4. Tips & Variations
- Swap basil for fresh mint for a different herbal note.
- Add lemon zest to the custard for extra brightness.
- Make it dairy-free with coconut milk custard and coconut whipped cream.
5. Troubleshooting FAQ
- Why are my strawberries watery? Roast them until syrupy to avoid excess liquid.
- Can I use frozen strawberries? Yes—thaw and roast a bit longer to reduce moisture.
- Why is my custard lumpy? Whisk constantly and cook until thick and smooth.
6. Serving Suggestions
- Serve with iced tea or lemonade for a summery treat.
- Pair with shortbread cookies for extra crunch.
7. Storage and Make-Ahead Instructions
- Storage: Refrigerate up to 3 days.
- Reheating: Not needed; serve chilled.
- Make-Ahead Tips: Make crust, custard, and roasted strawberries a day ahead; assemble before serving.
- Freezer Instructions: Not recommended; strawberries may release too much liquid when thawed.
