‘Gold Medal’ Strawberry Kiwi Pie
For Pie Crust:
- 2 cups of cooked tricolor quinoa
- 1 large egg
- 3/4 cup shredded coconut + plus more for garnish
- cooking spray
- 2 Sungold Kiwi fruit
- 2 cups fresh strawberries + 6 berries halved
- 1/2 cup sugar
- 1 tsp fresh squeezed lime juice
- 1 cup cold water
- 4 tbsp cornstarch
- lime zest
For the Pie Crust:
Preheat oven to 375 degrees F. Combine cooked quinoa, egg and coconut in a bowl. Stir well to combine. Press mixture into the bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake for 20 minutes. Allow to cool completely.
For the Pie Filling:
Peel one kiwi fruit and slice into rounds. Arrange on the cooled baked shell. Add in 6 strawberry halves.
Puree two cups of strawberries in a blender or food processor. Stir in sugar, and add fresh lime juice. Add cornstarch to cold water and stir until well blended. Add cornstach mixture to pureed berries in a microwave safe bowl. Heat gently in microwave until mixture begins to thicken by heating for one minute then stirring. Heat for one more minute and stir, and repeat until a thick consistency is achieved, about 4 to 5 cycles.
Pour pureed fruit mixture into pie shell over kiwi fruit slices and strawberry halves. Peel and slice second kiwi fruit, arranging slices on top of pie. Refrigerate until chilled. Top with shredded coconut flakes and lime zest.
Recipe contributed by Diane Boyd of Cape Fear Nutrition.