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