Avocado Key Lime Pie 6.000

Deb Lindsey for The Washington Post

Jun 9, 2017

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

If you can’t find Key limes, you can substitute regular limes or even use bottled Key lime juice — just don’t forget the fresh lime zest.

Make Ahead: 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.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes one 9-inch pie

Ingredients
  • For the crust
  • 2 cups finely ground graham 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 Hass 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 Key limes; see headnote)
  • 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)

Directions

For the crust: Preheat the oven to 350 degrees.

Combine the graham 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 9-inch 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. Puree 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.

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Recipe Source

Adapted from a recipe by Lara Ferroni, author of "An Avocado a Day: More Than 70 Recipes for Enjoying Nature's Most Delicious Superfood" (Sasquatch, 2017).

Tested by Kristen Hartke.

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