Lara Ferroni's Avocado Lime Pie- Recipe

Avocado Key Lime Pie Photo by Deb Lindsey for The Washington Post

Avocado Key Lime Pie Photo by Deb Lindsey for The Washington Post

Published Jul 11, 2017

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The natural creaminess of avocado provides the perfect texture for this tart pie filling, with the added bonus that it requires no stove-top cooking.

The baked, cooled crust needs to be refrigerated for 1 hour before using. It can be tightly wrapped in its dish and frozen for up to 2 weeks. Defrost before using. The assembled pie needs to be refrigerated for at least 2 hours, and preferably overnight.

Lara Ferroni's Avocado Lime Pie

(Serves 6-8)

For the crust 

2 cups finely ground cracker crumbs (from about 10 squares)

1/4 cup sugar

Scant 1/4 teaspoon sea salt

2/3 cup coconut oil (liquefied) or unsalted butter, melted

For the filling

Flesh of 2 ripe avocados, smashed (2 cups; may use fresh or frozen/defrosted)

4 teaspoons finely grated zest and

1/2 cup plus 2 tablespoons fresh juice (from about 5 limes)

1/2 cup sweetened condensed coconut milk

1 teaspoon vanilla extract

Pinch kosher salt

Whipped cream, for garnish (optional)

Finely grated lime zest and/or thin lime wheels, for garnish (optional)

For the crust: Preheat the oven to 180 degrees.

Combine the cracker crumbs, sugar and salt in a medium bowl. Add the oil or melted butter and stir until the crumbs are evenly coated, with the consistency of wet sand.

Use a spoon or the underside of a measuring cup to press the mixture evenly into the bottom and up the sides of a 22cm pie plate.

Bake (middle rack) for about 10 minutes, until lightly browned. 

Transfer to a wire rack to cool for 15 minutes, then refrigerate for 1 hour, or until well chilled.

For the filling: Combine the avocado, lime zest and juice, condensed milk, vanilla extract and salt in a blender. Purée until smooth and silky. 

Transfer the mixture to the chilled crust, then use an offset spatula to spread it smooth and evenly. Cover and refrigerate for at least 2 hours, and preferably overnight, before serving.

Garnish with whipped cream and the lime zest and thin lime wheels, if using.

The Washington Post

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