Roasted Strawberry Pie Parfait
I love strawberry pie. Love it….like I could eat the entire thing myself. I have a great recipe for it but I rarely make it because….I’ll eat the entire thing myself. I try to only make it when I know we’re entertaining, this way I can’t eat the whole thing…I’m forced to share. This solves the whole pie consumption problem because I won’t want to look like a glutton and eat half the pie with witnesses.
That’s when the idea for this parfait popped up. And Chobani. They had a hand in this too. If you follow me on Facebook, Twitter and/or Instagram you would have seen the tower of Chobani Greek Yogurt they shipped to me a few days ago. I’m not lying…it was a tower. We had a guest when the boxes arrived and they were in disbelief. They thought I had opened a small store that only sold large containers of Chobani.
What’s even better is we LOVE Chobani, it is always in the house. And see how I refer to their yogurt as Chobani….like a bandage is a Band-Aid and a tissue is a Kleenex. When we refer to yogurt in our house we call it Chobani. I think some people think we’re nuts. We’re not. I don’t think. Maybe a little.
Back to this awesome “pie for breakfast” creation. I roasted the strawberries because I thought….what the heck, let’s roast some strawberries and see what happens. What happens is awesomeness. Syrupy, juicy berries….incredible eaten warm but just as delicious chilled. This is a great way to use up a surplus of berries or even some berries that may be near or past their prime.
I also used refrigerated pie crust to make this even more simple to throw together. You can skip this step but the crunch of the crust just makes it taste like dessert and crunch is good. I wouldn’t skip it.
Like I mentioned before, this is great for breakfast but I’ll also be making it to serve as dessert this summer. Refreshing, healthy and satisfying.
Note: If making the components ahead, store them in airtight containers until ready to serve. The pie crust will get soggy if left to sit for a long period of time.
Roasted Strawberry Pie Parfait
1 pound strawberries, washed and hulled
1 tablespoon olive oil
4 teaspoons granulated sugar divided
1 refrigerated pie crust (I used Pillsbury)
1 teaspoon ground cinnamon
16 ounces Fat Free Vanilla greek yogurt (I used Chobani)
Pre-heat oven to 450 degrees.
In a small bowl, combine the strawberries, olive oil and 2 teaspoons of sugar. Spread the strawberries on a baking sheet lined with parchment paper. Roast in a 450 degree oven for 15 minutes. Remove from the oven and set aside to cool.
In a separate small bowl, combine the sugar and cinnamon. Set aside.
Roll the pie crust out onto a baking sheet lined with parchment paper. Prick the entire surface with a fork and sprinkle the sugar/cinnamon mixture over the pie crust being sure to cover the entire surface. Bake the crust in a 450 degree oven for 10 minutes or until the crust begins to turn golden brown. Remove from oven and let cool completely.
Once the crust has cooled, break up into small pieces and place in a small bowl.
In small glass bowls or ramekins, cover the entire bottom with the crumbled pie crust. Top the crust with a layer of strawberries and then spoon the yogurt over the strawberries to cover completely. Continue to layer with crust, strawberries and yogurt until the bowl is full. Serve immediately.