Avocado-Lime Pie with Coconut Cream and Pistachio Crust

Coconut Avocado Lime Pie with Pistachio Crust

Some of the Boston people who post on the Post Punk Kitchen Forums are getting together for an avocado themed potluck in early February. I decided to try using avocado in a new way (for me): avocado pie.

There are a surprising number of avocado pie recipes on the internet, and almost all of them call for sweetened condensed milk. I decided to use sweetened coconut milk, chilled so I could skim off the thick coconut fat, to see if I could get similar results. My general inspiration was a raw key lime pie I had at Cru, a restaurant in L.A. I loved the idea of a pistachio crust, but theirs was sort of soft and mushy, so I sought to make something a little firmer and crunchier. Their filling certainly did not contain avocados – it seemed like sweetened dehydrated kiwi-lime mixture. My pie is a lot creamier as a result, and not quite so tart. The end result is a sort of creamy lime pie, and I wonder if the avocado would even be detected if I didn’t announce the ingredient before I served it.

I must warn you! This recipe is definitely a test recipe, so don’t come running to me if you try it and don’t like how the avocado-lime base doesn’t set up, or that the coconut cream is hard to manage, so you eat the entire bowl of coconut cream with a spoon because it’s so good you can’t stop “tasting it” to “see if the flavor it right.”

Pistachio Crust
Make four miniature pies

1 1/2 Cups Pistachios, ground
2 Tbs Agave Nectar
1 Tbs Water
1/4 tsp Salt

Preheat oven to 250º. Lightly grease the pie pans with vegetable oil or vegan butter. Place 3 hard packed tablespoons of the crust mixture into each pie pan. With moist fingers, gently press the pistachios to the sides and bottom of each pan, forming a crust with a consistent thickness. There should be some leftover crust mixture to help patch holes. Bake for 10 minutes until golden brown around the edges. Cool completely before filling.

Coconut Avocado Lime Filling

1 can Coconut Milk, cream only (chill can and scoop off cream)
1/4 Cup Sugar
1/4 Cup Lime Juice
1 Ripe Avocado, pitted and shelled

Blend all ingredients in a food processor until smooth. Fill each crust with the filling (about 1/3+ cup per mini crust) and refrigerate.

Coconut Cream Topping

1 Can Coconut Milk, cream only (chill can and scoop off cream)
1/4 Cup Powdered Sugar

Chill cream in the bottom of a mixing bowl, metal if possible. Beat in sugar (by hand with a whisk or with a stand mixer) and chill again. Serve cold!

A slice of kiwi on the top is a perfect compliment to this pie, both in flavor and in color. I wish I had a little sprig of mint for a extra little visual flair, but oh well!
Coconut Avocado Lime Pie with Pistachio Crust

11 comments

  1. Melody

    That looks so interesting.. I’ll bet it’s delicious. I’m going to copy this recipe and if I ever make it, I’ll let you know.. (I’m trying to lose weight, so it may be a while.)

    I was looking through your blog and your Kale and Blackberry salad looks to die for. Absolutely stunning presentation.

  2. madeinalaska

    wow! very interesting..looks like a real winner!
    SO I was looking through your blog and came across those cup cakes in a cone thingy’s.. man .. I understand the whole supporting vegan cookbook writers as well, and I too feel uncomfortable about posting recipes is there any way you could send me clues about how you did that?
    I will be needing to bring a birthday snack to my daughters preschool in April… she is allergic to all dairy.. hence our vegan quest.. your cupcake cones would sure be a winner! my e-mail is vegan325@hotmail.com. Thanks so much..

  3. springsandwells

    Holy Cow VeganYumYum!!!
    You are simply amazing! How do you do it?? So many fun and amazing recipes every day… and such super-beautiful photos too. I just love your blog so much.

    This pie looks and sounds so freaking amazing. I think I will try it next time I need a fun and decadent treat!

    Hoorah for you!

  4. Emilie

    Wow, this looks great. The Elephant Walk in Cambridge made vegan avocado and white chocolate mousse for my wedding rehearsal dinner–it was really amazing. Your experimentation here has re-inspired me to create something like it.

    I’ve never used the PPK forums, but it would be great to meet other creative, fun, greater-Boston vegans who love to cook (I’m in Somerville). Next time there’s a gathering, I’d love to contribute!

  5. Beccy Dunkley

    hi,
    i am a GCSE student in England, Oxfordshire and i am writing to seek approval for the use of one of your images. The image shall not be used for commercial images. I would be very thankful for a reply,
    Thanks for your time,
    Beccy

  6. Lea

    Wow! I made this yesterday- and it was fantastic! I used my Vitamix and the filling was perfect. I didn’t have enough pistachios, so I mixed in some granola with them. The filling is so good I think next time I may just fill mini phyllo cups with it. Thanks for such a wonderful recipe.

  7. photon

    I love this pie and make it all the time! However, it doesn’t show up on the Vegan Yum Yum iPhone application. Any chance that could be fixed? Thanks and much appreciation for this lovely recipe.

  8. Pingback: Lime & Coconut

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