• Kim Campbell

Key Lime Avocado Pie

This Key Lime Pie is a refreshingly sweet and tart tropical dessert that wins over everyone's tastebuds! And it's so easy to create! No cream, no eggs, no butter, and no processed graham crackers. A creamy tart and sweet lime pudding sits atop a sweet walnut and oat crust. I have always loved creamy Key Lime Pie, but could not give in to my cravings because of the butter and cream. Fresh avocados with a splash of coconut milk are the secret to this much loved traditional recipe.

Yields: 8 servings

Prep Time: 30 minutes

Cook Time: 0 minutes


Crust:

1 cup pitted dates

1 cup walnuts

1 cup oats

½ cup unsweetened coconut flakes

1 teaspoon vanilla


Filling:

4 avocados

½ cup lime juice (5-6 limes)

¼ cup coconut milk

¾ cup maple syrup

Zest from 2 limes


Garnish:

2-3 tablespoons unsweetened coconut flakes

1 lime, thinly sliced


Directions:

  1. To make the crust, pulse the crust ingredients into a food processor to form a coarse meal that has started to come together. Press into a 9-inch tart or pie pan. Set aside.

  2. To make the filling, put the filling ingredients into a high-speed blender and blend until smooth and creamy. Be sure to blend until the mixture is completely combined, creating a smooth and creamy pudding-like texture.

  3. Pour the filling mixture into the crust and spread evenly. Place the pie into the freezer for 1-2 hours until firm, then decorate with coconut flakes and lime slices. Slice and serve cold. Store the pie in the freezer or refrigerator.


Hints: You can also add the avocado filling to popsicle molds to create refreshing key lime popsicles!


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© 2018 by Kim Campbell