Key Lime pie is a favorite of mine, although the best kind involves eggs, and lots of cream. This version however, has none of that, and it's healthier, and vegan, and delicious. I wasn't going to share this with you, rude, i know. But I felt that if I didn't, it would be a terrible injustice. So here it is, and please make it soon, like tonight.
this pie is what i'm making in place of cake for a special someone's birthday.
yes; this pie, in-n-out, and a movie rental; he wouldn't want it any other way.
and happy birthday husband.
avocado key lime pie
adapted from my neighbor angela
4 1/2 ripe avocados
1/2 cup maple syrup
2/3 cup freshly squeezed lime juice
zest of 2 organic limes
4 to 6 Tablespoons coconut oil, melted **
a few slabs of young coconut meat (optional)
large pinch of salt
healthy dash of vanilla
Combine all ingredients in a good blender or food processor, blend until creamy and smooth. Pour into the pecan and hazelnut pie crust (recipe below), and serve immediately topped with a little bit of toasted coconut or vanilla bean coconut cream.
If you want it to firm up a bit before serving, let it sit in the refrigerator for an hour or two before serving. We love it frozen too, especially in the summer.
** If you are adding the coconut oil be sure it is melted, then as everything is blending pour it in a constant stream. Let the pie chill for a bit as the coconut oil will solidify and help the pie to be a little thicker.
hazelnut and pecan pie crust
1/2 cup of filberts (hazelnuts), finely chopped
1/2 cup of pecans, finely chopped
2 Tablespoons agave nectar, honey or maple syrup
1 Tablespoon coconut oil, melted
1 1/2 teaspoon cinnamon
dash of vanilla
pinch of nutmeg
pinch of salt
Combine chopped nuts, cinnamon, nutmeg and salt in a bowl. Whisk together melted coconut oil, agave and vanilla, add to nut mixture. Press into pie plate. Bake about 10 minutes at 350 degrees Fahrenheit, or alternately free in the freezer until solid. If baked, allow to cool completely before adding the avocado filling.
I've been making this pie for a couple years now and have been making changes here and there to make it better, specifically the texture.
- only add the coconut meat if you are certain that your blender/food processor can thoroughly puree the meat. You don't want chunks of it glittering your pie.
- For key lime pie ice cream, make half the crust recipe, and freeze in little chunks. Make the pie filling, gently stir in the crust bits and freeze. You can omit the crust from the ice cream if you like.