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Roasted Strawberry Cream Pie

Prep Time 3 hours
Cook Time 1 hour
Chill time 6 hours
Total Time 10 hours


Pie Crust:

  • 1 ½ cup all-purpose flour
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom optional
  • 8 tbsp cold butter
  • 6 tbsp ice water
  • 1 large egg
  • Splash of water

Roasted Strawberry Reduction:

  • 1 lb strawberries hulled
  • ¼ cup granulated sugar sugar

Roasted Strawberry Custard:

  • cup granulated sugar
  • cup cornstarch
  • ½ tsp salt
  • 2 cups whole milk
  • 4 large egg yolks lightly beaten
  • 1 tsp vanilla extract
  • Roasted strawberry reduction
  • 1-2 tsp strawberry emulsion optional
  • Red gel food coloring optional

Whipped Cream:

  • ¾ cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla


To make the pie crust:

  • Add flour and salt to a food processor. Add butter and pulse once or twice for a couple of seconds. Add water 2 tablespoons at a time, pulsing twice for a couple of seconds before adding more water. Dough will be shaggy and there should be visible flecks of butter. Turn out onto a lightly floured surface and shape into a disc.
  • Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes or overnight.
  • On a lightly floured surface, turn out dough and roll into a 12-inch circle. Lift dough using a rolling pin (if dough is hard to work with, return to the refrigerator to help it firm up a bit) and lay over a lightly greased 9-inch pie plate. Gently press into pie plate and flute the edges. Chill for 30 more minutes.
  • When you’re ready to blind bake the pie crust, preheat oven to 350°F. Beat egg and water with a fork until pale and frothy. Brush egg wash over edges of pie crust. Dock the bottom of the crust with a fork.
  • Lay a sheet of parchment paper over the pie crust. (If you crinkle the parchment into a ball and then spread it back out, it’s easier to fit into the pie crust.) Add pie weights (or dried beans or uncooked rice) and bake for 20 minutes.
  • Remove pie from oven and carefully lift the paper and weights out of the crust. Return the crust to the oven for about 15 more minutes, or until golden. Remove from oven and cool completely before using.

To make the roasted strawberry reduction:

  • To roast the strawberries, preheat oven to 350°.
  • In a large bowl, toss strawberries with sugar. Pour onto a parchment paper-lined baking sheet.
  • Bake for 28 to 30 minutes, until strawberries are juicy and caramelized.
  • Cool completely before using. (If you’d like to make these ahead, store in an airtight container in the refrigerator until ready to use.)
  • To make the roasted strawberry reduction, add roasted strawberries and juices to a blender. Blend until smooth.
  • Pour into a medium saucepan over medium heat. Bring to a simmer and cook for 20 to 30 minutes, stirring occasionally, until thickened to a spreadable, jam-like consistency. (You may need to stir more as it thickens so it doesn’t stick to the bottom of your pot.) It will continue to thicken as it cools.
  • You should end up with about ½ cup of strawberry reduction.
  • Cool completely and store in an air-tight container in the refrigerator until ready to use.

To make the custard:

  • In a medium saucepan, whisk together sugar, cornstarch, and salt. Whisk in the milk. Cook over medium-low heat, whisking often, until mixture is heated through and beginning to thicken.
  • Once the mixture is thoroughly heated, ladle a large spoonful of the custard into the egg yolks (to temper them), whisking until completely incorporated.
  • Pour the egg mixture back into the pot. Whisk constantly until the mixture thickens, about 6 to 10 minutes. It should be thick enough to coat a wooden spoon or rubber spatula.
  • Stir in the roasted strawberry reduction, vanilla, and strawberry emulsion if using. Continue to whisk for about 1 minute. Remove from heat.
  • Spoon custard into a glass or heat safe bowl. If using food coloring, start by stirring in a small dab of red gel food coloring until the desired shade is reached.
  • Press plastic wrap directly onto the surface of the custard (this prevents a skin from forming as it cools). Chill the mixture for 1 to 2 hours or overnight.

To make the whipped cream:

  • Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with the whisk attachment on a hand-held mixer), and whip on high speed until stiff peaks form. Be careful not to over whip!


  • Remove strawberry custard from the refrigerator and give it a good stir or whisk. Pour into the prepared pie crust and spread to the edges. Spoon whipped cream on top and spread with the back of a spoon. Garnish with fresh strawberries if desired. Store loosely covered with plastic wrap in the refrigerator until ready to serve.


All images and text ©Bethcakes.