© 2019 PRISCILASKITCHEN.COM

Quinoa Crumble Key Lime Pie

Need a little sunshine in your day? This quinoa crumble topped with vibrant EVOO lime curd & a beautiful swirl of white chocolate meringue... is guaranteed to brighten your day!

This recipe is divided in three parts, the crumble, curd & meringue. You can make the crumble & curd up to 3 days ahead but the meringue is best made the day of!

 

Here's what you'll need for 16 individual portion or 2 large pies...

Crumble:

1 cup cooked quinoa

1 cup chickpea flour

2/3 cup ground almonds

1/2 cup white sugar

1/2 cup maple syrup

2 ts melted butter

1 ts pure vanilla

2 cups puffed quinoa

pinch of flake salt

Start by preheating the oven to 350. In a large mixing bowl combine the cooked quinoa, chickpea flour, ground almonds & sugar. Then add the remaining ingredients, mixing gently to create a crumbly texture. Lay the mixture out on a baking sheet and bake for 30 minutes, stirring at the halfway point to ensure the crumble cooks evenly on all sides (not just the top).

Let cool before storing in an airtight container at room temperature up to 7 days.

Curd:
1/2 cup cold water

1/3 cup fresh lime juice

2 ts lemon zest

1 cup sugar

1/3 cup Lime EVOO

1 tbs arrowroot powder (or cornstarch)

1 tbs cold water

6 egg yolks, room temp.

Start by creating the arrowroot mixture (1 tbs powder & water) in a small bowl and reserve for later. Separate the 6 eggs , yolk in one bowl & whites in another & reserve for later. In a sauce pot, combine the water, lime juice, zest & sugar and bring to a boil. Remove from the heat and vigorously whisk in the arrowroot mixture. It will start to thicken so keep whisking. Slowly drizzle the EVOO while continuing to whisk. Once completely incorporated the mixture should be emulsified (no separation between the liquid & oil). Start adding small amounts of this mixture in to the egg yolks while stirring the yolks. We call this tempering the eggs because we are gradually warming them up with the liquid thats being added. After 4-5 spoons of hot liquid have been added, you can now whisk the egg mixture into the remaining lime liquid. Put the pot on medium high heat and whisk until you have a beautiful custard. DO NOT OVER HEAT & THICKEN! If the mixture is thick enough to coat the back of a spoon and hold the shape of a line when a finger is drawn through it, its perfect! Take off the heat and let cool.

Meringue:

1 ts cream of tartar

1/2 ts pure vanilla extract (optional)

1 cup powdered sugar

6 egg whites

1/3 cup finely grated white chocolate 

Using an electric mixer, whisk all the ingredients (except the chocolate) on high speed about 5 minutes or until peaks start to form (the texture will become fluffy and have a nice sheen). Then add the finely grated white chocolate and give the meringue a final whisk to incorporate the chocolate evenly throughout. Now you can use a pipping bag or a spoon to apply the meringue to your pie. Try using a kitchen torch to caramelize the meringue... its worth the extra step!

Enjoy!