It’s been a long time since I developed a recipe from scratch, but inspiration struck this weekend and I want to share the result with you all!
I was invited to dinner with Peruvian friends Saturday and asked to bring a “light dessert”. As you’ll know if you’ve read other recipes of mine, I love the challenge of creating something that’s both healthy and delicious. Because Peru is in the World Cup for the first time in 36 years and Saturday morning they played against Denmark (though sadly lost the game), I wanted to make something representing my host’s country!
The result was an icebox yogurt pie in homage to Peru’s ancient grains and blanco y rojo!
I crisped up pre-cooked quinoa, then added them to crushed quinoa cookies to make the pie crust. Whipped together plain Greek yogurt with a small amount of coconut yogurt to balance the sweet and crunchy from the cookie crust. And finally, to add the “rojo” to the “blanco”, I garnished it with strawberries. Recipe below. If you decide to make it, enjoy and please share your photos and notes!
Coconut Yogurt “Icebox” Pie w/ Quinoa Crust
1 cup of cooked quinoa
5oz of quinoa cookies (I used Nurturme’s Organic Ancient Grain Cookies)
¼ cup coconut sugar
1/3 cup melted coconut oil
- Set the oven rack in the top third of the oven and preheat the oven on High Broil.
- Spread the cooked quinoa out on a cookie sheet and toast in the oven for 4 minutes. Then take it out, toss the quinoa, flip the sheet around to the side that was in the back is now in the front of the oven, and toast for another 3 minutes. After this, if it’s not quite done, you can keep tossing and flipping every 30-45 seconds. The quinoa may start to pop. That’s fine. It will also get quite dark. That’s fine too. It will still taste great in the crust.
- Carefully crush the quinoa cookies in a plastic bag. I use a rolling pin to apply equal pressure without risking breaking the bag.
- In a medium-sized bowl combine the crushed cookies, toasted quinoa, coconut sugar, and melted coconut oil. The mixture should have a sandy consistency that slowly begins to come together with the coconut oil. You may need to add a little bit more melted coconut oil. Use your judgment.
- Once the mixture has begun to come together, pour into a 9-in glass pie pan and press into shape around the pan. It will create a crust about a ¼ to ½ inch in thickness on the bottom and sides.
- Refrigerate the crust for 30 min. If you don’t have time to do this, you can preheat the oven to 275F and bake the crust for 8 minutes. It doesn’t set quite as well, but you’ll be refrigerating the pie gain once assembled, so don’t worry.
- Empty both yogurts into a medium sized bowl
- Mix yogurt well with a whisk
- Pour the yogurt mixture into the pie crust and use a rubber spatula to smooth the surface
- Refrigerate for a minimum of 30 min. This is best made just before dinner, so it sets in the refrigerator during dinner. I haven’t tried leaving it overnight, but I would be concerned that it would get too soggy.
- Just before serving, cut and arrange the strawberries in a pretty pattern on top of the set yogurt. Serve the leftover strawberries cut up in a bowl so people can add if they’d like to.