Roasted Strawberry Pie Parfaits – a delicious recipe with Fresh Strawberries, Olive Oil, Sugar, Ground Cinnamon, Pie Crust, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450 F.
2
In a small bowl, combine the strawberries, olive oil and 2 teaspoons of sugar. Toss to combine. Spread the strawberries on a rimmed baking sheet lined with parchment paper. Roast in a 450 F oven for 15 minutes. Remove from the oven and set aside to cool.
3
In a separate small bowl, combine the remaining sugar and cinnamon. Set aside.
4
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.
5
Bake the crust in a 450 F oven for 10 minutes or until the crust begins to turn golden brown. Remove from oven and let cool completely.
6
Once the crust has cooled, break it up into small pieces and place in a small bowl.
7
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.
202
kcal
Calories
9
g
Fat
20
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound Fresh Strawberries, Washed And Hulled, 1 Tablespoon Olive Oil, 4 teaspoons Granulated Sugar, Divided, 1 teaspoon Ground Cinnamon, and more.
Yes, Roasted Strawberry Pie Parfaits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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