Key Lime Avocado Pie
This refreshing tropical dessert is so easy to make! It has no cream, eggs, butter, or processed graham crackers—just a creamy tart-and-sweet lime pudding atop a walnut and oat crust. Fresh avocados with a splash of coconut milk are the secret to this much-loved update to the traditional recipe.
Prep: 30 mins plus 1–2 hours freezing time
Yield: 8 servings
Reprinted from PlantPure Comfort Food (BenBella Books, 2022).
Ingredients
Ingredients
Crust
- 1 cup pitted dates, soaked
- 1 cup walnuts
- 1 cup rolled oats (not quick oats)
- ½ cup unsweetened coconut flakes
- 1 tsp pure vanilla extract
Filling
- 4 avocados, pitted and peeled
- Grated zest of 2 limes (preferably key limes)
- ½ cup lime juice (preferably from key limes)
- ¼ cup canned full-fat coconut milk
- ¾ cup pure maple syrup or date paste
Garnish
- 2–3 tsp unsweetened coconut flakes
- 1 lime (preferably a key lime), thinly sliced
Instructions
Instructions
- 1. Pulse all the crust ingredients in a food processor until a coarse meal forms and starts to come together. Press the crust mixture into a 9-inch tart pan or pie plate.
- 2. Combine all the filling ingredients in a high-powered blender and blend until smooth and creamy. The filling should have a pudding-like texture.
- 3. Pour the filling into the crust and spread evenly. Place the pie in the freezer for 1–2 hours or until firm, then decorate with the coconut flakes and lime slices. Slice and serve cold. Store the pie in the freezer or refrigerator.
Cooking Tips
Cooking Tips
- 1. You can also pour the filling mixture into ice pop molds to create refreshing key lime ice pops.
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