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