Roasted Strawberry & Basil Cream Pie from Kale & Caramel

There are some flavors that just sing of summer to me, and strawberries are undeniably at the top of that list. But when Lily Diamond of Kale & Caramel introduced the idea of infusing cream with fresh basil, and then marrying that delicate herbal perfume with the vibrant sweetness of roasted strawberries, it was a revelation. It’s a pie that whispers of sun-drenched afternoons and garden freshness, a sophisticated yet utterly comforting dessert that feels both familiar and wonderfully new. I remember the first time I tasted it – the initial sweetness of the strawberry filling, followed by that surprising, ethereal whisper of basil that cut through the richness, all nestled in a perfectly crumbly crust. It’s a culinary embrace, a reminder that simple, beautiful ingredients can create magic.

Recipe Overview

• Prep Time: Approximately 1 hour (plus steeping and chilling time)
• Cook Time: 35-45 minutes
• Total Time: Approximately 3 hours (including chilling)
• Servings: 6-8
• Yield: 1 (9-inch) pie
• Dietary Type: Vegetarian

Ingredients

For the Basil Whipped Cream

• 1 cup heavy cream
• 1 cup fresh basil leaf, plus more for garnish
• 1 tablespoon honey

For the Graham Cracker Crust

• 6 tablespoons salted butter
• 13.5 graham crackers (approximately 1.5 sleeves)
• 1 tablespoon granulated sugar
• 1/4 teaspoon sea salt

For the Roasted Strawberry Cream Filling

• 2 cups strawberries, washed and stemmed, plus 5 to 7 strawberries for garnish
• 2 tablespoons granulated sugar
• 1 cup heavy cream
• 8 ounces cream cheese, at room temperature
• 1/3 cup honey

Equipment Needed

• Small saucepan
• Measuring cups and spoons
• Food processor or blender
• Large bowl
• Whisk or electric mixer
• 9-inch pie pan
• Parchment paper
• Rimmed baking sheet
• Fine-mesh sieve
• Silicone spatula or wooden spoon
• Cooling rack
• Plastic wrap

Instructions

The magic of this pie lies in its thoughtful construction, building layers of flavor and texture. We begin by coaxing the subtle, aromatic essence from fresh basil into a rich cream, a process that requires patience but rewards handsomely.

Step 1: Infuse the Basil Cream

In a small saucepan, gently heat the 1 cup of heavy cream over medium heat. You’re looking for the cream to steam, but it should not reach a boil. Once steam begins to rise, crumple the 1 cup of fresh basil leaves slightly to help release their fragrant oils, and then add them to the warm cream. Immediately reduce the heat to low.

Stir and compress the basil leaves into the cream with a wooden spoon or silicone spatula. Continue to cook for another 1 to 2 minutes. It is crucial that the mixture does not boil. After this brief cooking period, remove the saucepan from the heat and cover it. Allow the basil to steep in the cream for 30 minutes. This steeping time is essential for the basil’s flavor and aroma to fully infuse into the cream.

Once the steeping time is complete, strain the cream through a fine-mesh sieve into a clean bowl, discarding the basil leaves. Let the basil-infused cream cool completely. Once cooled, whip this infused cream with the 1 tablespoon of honey until soft peaks form. Set this basil whipped cream aside in the refrigerator.

Step 2: Prepare the Graham Cracker Crust

Preheat your oven to 375°F (190°C).

In a small saucepan over low heat, melt the 6 tablespoons of salted butter. While the butter melts, crush the 13.5 graham crackers. You can do this in a food processor or blender, aiming for a sandy texture. Be careful not to over-process them into a fine flour; a slightly coarser, crumbly texture is ideal.

Pour the graham cracker crumbs into a large bowl. Add the melted butter, 1 tablespoon of granulated sugar, and 1/4 teaspoon of sea salt. Mix everything together until you achieve a consistency that resembles wet sand – it should hold together when squeezed.

Press this crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake the crust for 10 to 12 minutes, or until it is golden brown and fragrant. Remove the crust from the oven and allow it to cool completely on a wire rack.

Step 3: Roast the Strawberries

With the oven still at 375°F (190°C), prepare the strawberries for roasting. Cut the 2 cups of strawberries in half. Place them in a large bowl and toss gently with the 2 tablespoons of granulated sugar.

Arrange the sugared strawberry halves in a single layer on a parchment-lined rimmed baking sheet. Bake for 25 minutes. The roasting process concentrates the strawberries’ natural sweetness and intensifies their flavor.

Remove the roasted strawberries from the oven and let them cool for 10 minutes. Carefully transfer the slightly cooled strawberries to a food processor or blender and puree them until smooth. Set this strawberry puree aside to cool completely.

Step 4: Assemble the Filling

In a large bowl, whip the 1 cup of heavy cream until soft peaks form. Set this aside.

In a separate bowl, combine the 8 ounces of softened cream cheese, the cooled strawberry puree, and the 1/3 cup of honey. Whip these ingredients together until the mixture is completely smooth and well combined, which should take about 5 minutes.

Gently fold the whipped cream into the strawberry cream cheese mixture. Continue folding until the ingredients are incorporated and the filling has an even, uniform color. Avoid overmixing, which can deflate the whipped cream.

Step 5: Construct and Chill the Pie

Once the graham cracker crust is completely cool, spread the strawberry cream cheese mixture evenly into the bottom of the crust.

Next, take the chilled basil whipped cream that you prepared earlier. Spoon the basil whipped cream in a smaller circle over the top of the strawberry filling. Aim to leave about a 2-inch border of the strawberry filling visible around the edges.

For the final flourish, garnish the pie with the reserved fresh strawberry halves and small basil leaves.

Chill the pie, covered with plastic wrap, for at least 2 hours to allow the filling to set properly.

Expert Tips & Tricks

• Basil Infusion Matters: Don’t rush the basil steeping process. The longer it steeps (covered and off the heat), the more pronounced and lovely the basil flavor will be. If you’re a serious basil lover, you can even let it steep a little longer.
• Crust Consistency: When making the graham cracker crust, the “wet sand” texture is key. If it feels too dry, add a touch more melted butter, a teaspoon at a time, until it holds together. If it seems too wet, a tiny bit more crumbs can help.
• Room Temperature Cream Cheese: This is crucial for a smooth, lump-free filling. If your cream cheese is too cold, it will be difficult to incorporate fully with the other ingredients, leading to a less desirable texture.
• Gentle Folding: When combining the whipped cream with the strawberry-cream cheese base, use a gentle folding motion. This preserves the air incorporated into the whipped cream, ensuring a lighter, creamier texture for the pie filling.
• Chilling is Key: Resist the urge to slice into the pie immediately after assembly. The 2-hour chilling period is essential for the pie to firm up, making it easier to slice and ensuring the flavors meld beautifully.

Serving & Storage Suggestions

To serve this delightful pie, slice it with a sharp knife. You can serve each slice with a few extra fresh strawberries and a delicate sprinkle of minced fresh basil leaves, or even a few small, whole basil leaves for an artistic touch. This pie is best enjoyed chilled.

Leftovers can be stored in the refrigerator, covered tightly with plastic wrap, for up to 2 to 3 days. The flavors often deepen and meld even further on the second day. Because of the fresh cream and cream cheese, this pie is not suitable for freezing. It is best served directly from the refrigerator.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	680.8 kcal
Calories from Fat		74%
Total Fat	55.6 g	85%
Saturated Fat	33.1 g	165%
Cholesterol	180.9 mg	60%
Sodium	426.8 mg	17%
Total Carbohydrate	44.4 g	14%
Dietary Fiber	1.6 g	6%
Sugars	33.2 g	132%
Protein	5.7 g	11%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation.

Variations & Substitutions

• Gluten-Free Crust: For a gluten-free version, substitute the graham crackers with your favorite gluten-free cookie crumbs or a pre-made gluten-free graham-style cracker.
• Dairy-Free Adaptation: While challenging to replicate the exact richness, you could experiment with a dairy-free cream cheese alternative and full-fat coconut cream (chilled and the solid part whipped) for the basil cream, and a dairy-free butter substitute for the crust. This will significantly alter the flavor and texture, so approach with an experimental spirit!
• Berry Blend: Feel free to roast a mix of berries alongside the strawberries, such as raspberries or blueberries, for a more complex fruit flavor.
• Herb Swap: If basil isn’t your favorite, you could try infusing the cream with other complementary herbs like mint or even a hint of lavender (use sparingly for lavender).

FAQs

Q: Can I make the components of this pie ahead of time?
A: Yes, the graham cracker crust can be baked and cooled a day in advance. The basil-infused cream can also be made and chilled, and the strawberry puree can be made and refrigerated, both for up to 2 days. However, assemble the pie close to serving for the freshest texture.

Q: My basil cream didn’t whip to soft peaks. What did I do wrong?
A: Ensure the infused cream was completely cooled before whipping. If it’s even slightly warm, it won’t whip properly. Also, make sure your honey is fully incorporated.

Q: How can I prevent the graham cracker crust from becoming soggy?
A: Ensure the crust is fully baked and completely cooled before adding the filling. Also, chilling the assembled pie for at least 2 hours is crucial for the filling to set and create a barrier against sogginess.

Q: What if I don’t have a food processor or blender for the strawberries?
A: You can finely chop the roasted strawberries and then mash them vigorously with a fork to create a rustic puree. It might not be as smooth, but the flavor will still be wonderful.

Q: Is it possible to make this pie without roasting the strawberries?
A: While roasting intensifies their flavor, you could use fresh, pureed strawberries. However, you might want to increase the sugar slightly in the filling to compensate for the lack of roasted sweetness.

Final Thoughts

This Roasted Strawberry & Basil Cream Pie is more than just a dessert; it’s an experience. It’s a testament to the power of fresh, seasonal ingredients and the joy of subtle, unexpected flavor pairings. Lily Diamond has crafted a recipe that is both elegant and approachable, a pie that will undoubtedly impress your guests and become a cherished favorite. I encourage you to embrace the process, savor the aromatic infusion of basil, and delight in the vibrant sweetness of the roasted strawberries. Serve it with pride, and share its beauty with those you love. Perhaps a chilled glass of sparkling rosé or a delicate iced tea would be the perfect accompaniment to this ode to summer’s bounty.