This key lime avocado pie is wonderfully creamy, zesty, fresh, and perhaps the best key lime pie I’ve ever had. Avocado and lime go together far beyond the traditional savory way – guacamole, avocado toast, salsas, and sauces. I am about to share with you on the best desserts to enjoy during the warmer seasons of the year. This key lime avocado pie is loaded with healthy fats, especially those from the Avoganic avocados, but also the crust is made from nuts, coconut, and a couple extra ingredients to boost the nutrition of this dessert making it a true superfood dessert.
This key lime avocado pie is wonderfully creamy, zesty, fresh, and perhaps the best key lime pie I’ve ever had. Avocado and lime go together far beyond the traditional savory way – guacamole, avocado toast, salsas, and sauces. I am about to share with you on the best desserts to enjoy during the warmer seasons of the year.
It is known that avocados are the #1 recommended foods for healthy and glowing skin. Avocados are truly a “beauty” food. Avocados are virtually the only fruit that has monounsaturated fat, which not only assists in lowering cholesterol levels and reducing blood pressure but are also packed full of vitamins and nutrients, like vitamin E, which is the key nutrient to improving your skin’s health. Who doesn’t want that, especially for dessert?!
This key lime avocado pie is a beautiful balance that is rich in texture from the avocados while the lime balances the sweetness of the maple syrup and cuts the rich textures from the avocado. Since it’s summer, this is a go-to recipe that I’ll be bringing when I hang out with family and friends.
Key Lime Avocado Pie
- 1/2 cup unsweetened, raw coconut flakes
- 1 1/2 cups almond flour
- 2 Tablespoons maple syrup
- 2 Tablespoons coconut oil, melted, plus extra for greasing the spring pan
- pinch of salt
- 4 ripe AvoGanic avocados
- 1/2 to 3/4 cup maple syrup (depending on how sweet you want)
- 1/2 cup coconut oil, melted and slightly cooled
- 1 teaspoon vanilla
- 1/2 cup key lime juice
- 1 Tbs lime zest
- 1/4 tsp salt
- Coconut whip cream for serving
- Preheat oven to 350 degrees. Brush spring pan with melted coconut oil and set aside.
- To make the crust: Combine coconut flakes and almond flour in a food processor (or blender). Pulse until a medium meal/sand forms. Add maple syrup, coconut oil and a pinch of salt to the food processor and pulse till combined.
- Press mixture evenly into the pan, covering the entire base.
- Place in oven for 15 minutes or until lightly golden brown. Remove crust and allow to cool to room temperature, then transfer to the freezer to crisp up.
- While crust is cooling, make the pie filling by combining the 4 AvoGanic avocados, maple syrup (1/2 cup to 3/4 cup – I used 1/2 C), 1/2 cup of melted and cooled coconut oil, vanilla, key lime juice, lime zest and salt in the food processor. Process till smooth without any lumps, scrap down sides of processor half way through.
- Take the crust out of the freezer and filling over the crust. Gently shake the pan to even out the top of the filling or take the back of a spoon and gently smooth.
- Store the pie in the refrigerator for at least 2 hours before garnishing and slicing. Or if you prefer a firmer pie place it in the freezer. It is delicious either way!
I encourage you to check out Michelle’s blog, Back Porch Paleo, as she has created many delicious recipes that will leave your taste buds satisfied. Michelle also shares helpful cooking tips & tutorials and is just an awesome and lovely gal.
Photos by Michelle Daniels of Back Porch Paleo