Frozen Avocado, Lime, and Coconut Pie

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 571, total fat 39 G., saturated fats 21 G., proteins 4 G., carbohydrates 55 G., fiber 4 G., cholesterol 36 mg, sodium 180 mg, sugar 39 G.

Enjoy this tropical pie with the most delicate filling on a crumbly graham cracker crust. It's dairy-free, but thanks to the avocado and coconut oil, the filling is velvety and soft, almost creamy. You won't taste the avocado, but you're sure to love the green hue it imparts to the pie. This recipe also calls for coconut whipped topping. Unlike the classic topping, it adds a coconut flavor and helps keep the pie dairy-free.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp vegetable oil + extra to grease the pan
10 whole graham crackers
2 tablespoons of sugar
3 tbsp unrefined coconut oil, melted
2 ripe avocados, peeled
1 can (425 g) coconut cream
1 tbsp grated lime zest + 1/3 cup freshly squeezed lime juice (about 6 limes)
1/4 teaspoon salt
1.5 cups frozen coconut whipped topping (250g), thawed, plus extra for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, Avocado, coconut oil, lime zest, coconut cream

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Grease the inside of a 9-inch (22-cm) pie pan with vegetable oil. Grind the graham crackers and sugar in a food processor until finely ground. Add the vegetable oil and coconut oil and pulse until the mixture resembles wet sand. Pour into the prepared pan and press evenly into the bottom and up the sides. Bake until the crust is set, 12 to 15 minutes. Transfer to a wire rack and let cool completely.
Clean out a food processor. Combine the avocado, coconut cream, lime zest and juice, and salt in it and blend until smooth. Transfer the mixture to a large bowl and add the whipped topping. Mix until smooth. Spoon the filling onto the crust and smooth the surface. Freeze the pie until the filling is firm, about 6 hours. Serve garnished with the whipped topping.

Categories:

recipe / Calorie content of prepared meals / Food processor / Cold dishes / Summer dishes / Desserts / Sweet pies, tarts and casseroles / Food Network - recipes