Ingredients
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Basil Whipped Cream
1 cup heavy cream
1 cup fresh basil leaf, plus more for garnish
1 tablespoon honey
Graham Cracker Crust
6 tablespoons salted butter
13 1/2 graham crackers (1 1/2 sleeves)
1 tablespoon granulated sugar
1/4 teaspoon sea salt
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
Preparation
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Make the Whipped Cream:
In a small saucepan, heat the heavy cream over medium heat. When steam rises, slightly crumple the basil leaves, add them to the cream, and reduce the heat to low. Stir and compress the basil with a wooden spoon or silicone spatula, cooking for another 1 to 2 minutes. Do not let the mixture boil. Remove from the heat and let the basil steep for 30 minutes, covered. When the basil has finished steeping, strain the cream and discard the basil.
Let the basil-infused cream cool, then whip with the honey until soft peaks form. Set aside in the fridge.
Make the Crust:
Preheat the oven to 375\u00b0F.
In a small saucepan over low heat, melt the butter. Crush the graham crackers in a food processor or blender until they have a sandy texture. Don't over-blend into a flour. Pour the crumbs into a large bowl and mix in the sugar, butter, and salt. Mix until you have a wet sand-like blend.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 to 12 minutes, until golden brown. Remove and let cool completely on a rack.
Make the Filling:
With the oven still at 375\u00b0F, cut the strawberries in half. Place in a large bowl and toss gently with the sugar. Arrange them on a parchment-lined rimmed baking sheet and bake for 25 minutes. Remove from the oven and let cool for 10 minutes. Transfer to a food processor or blender, puree, and set aside to cool completely.
Whip the heavy cream in a large bowl until soft peaks form. Set aside.
In a second bowl, whip the cream cheese, cooled strawberry puree, and honey until completely smooth, about 5 minutes. Fold the whipped cream into the strawberry cream cheese mixture until incorporated and even in color.
Assemble the Pie:
Once the pie crust is completely cool, spread the strawberry cream cheese mixture into the bottom of the pan. Spoon the basil whipped cream in a smaller circle over the top of the strawberry filling, leaving a 2-inch border.
Garnish with fresh strawberry halves and small basil leaves. Chill, covered in plastic wrap, for at least 2 hours.
Slice and serve with extra strawberries and a sprinkle of minced fresh basil leaves and small, whole leaves for garnish.
Recipe courtesy of Kale & Caramel by Lily Diamond. Get the book here: http://www.kaleandcaramel.com/book.
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