Happy Friday everyone! For my last, old summer favorite recipe, I had to post a dessert, an avocado pie. I thought about a cocktail, but in the end I figured we needed something a little sweet going into the weekend and this sweet and creamy avocado pie will do just that.
This is my copy cat version of a pie that my mom and I had when we took a trip out to Arizona a couple years back. She had meetings in Scottsdale, so I piggy backed along on the trip and we went out a few days early to discover the Sedona area and another area called Jerome. Jerome was the coolest little town. I don’t have to go on and on about it, if you read the post from last year, but it was high up on a mountain and had really interesting people, shops and restaurants. In one of the restaurants, there was a waitress who was starting a pie company and this was one of the pies she had come up with. Avocado pie tastes very similar to a key lime pie, but with a creamier texture from the avocados. This avocado pie is basically the love child of a cheesecake and a key lime pie. If you like either of those, you’ll love this avocado pie.
Summer Fave: Avocado PieSERVES 8 PrintDownload
- 1 box of coconut cookies, crushed fine to equal 1 1/2 cups of crumbs. I found thin coconut cookies at Trader Joes. If you can't find coconut cookies, just use graham cracker crumbs.
- 2 Tbsp of sugar
- 1/4-1/3 cup of coconut oil, melted. You can use melted butter, I just chose to stick with the coconut theme.
- 2 ripe medium avocados
- 1 8 oz package of cream cheese at room temperature
- 1 can of sweetened condensed milk
- 2 tsp of lime zest
- 2 Tbsp of fresh lime juice
- For the crust: Finely crush the coconut cookies in a food processor. In a medium bowl, mix the crumbs, sugar and melted coconut oil together. Press the crumbs into a 9 inch springform pan and bake for about 12-15 minutes at 350 until the crust is set. Watch it around 10 minutes because it can go from set to burnt super quick. Remove from the heat and let it cool completely.
- While the crust is cooling, beat together the cream cheese, condensed milk, avocados, lime zest and juice with an electric mixer. Pour the filling into the cooled crust. Cover the pie with plastic wrap, making sure that the plastic touches the entire surface of the pie. This will help keep the avocados in the pie from browning while it sets. Refrigerate for about 4 hours.
- * To make this even easier and completely "no bake," use a ready made graham cracker crust.
- ** This pie is really good served out of the fridge. It's equally as good, if not better, out of the freezer.