Avocado Key Lime Pie Recipe
Introduction
Avocado Key Lime Pie is a creamy, vibrant twist on the classic dessert, combining the smooth richness of avocado with zesty key lime flavor. This pie offers a refreshing and unique texture that surprises with every bite, perfect for summer gatherings or anytime you want a deliciously cool treat.
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/3 cup sugar
- 2 ripe avocados, peeled and pitted
- 1 (14-ounce) can sweetened condensed milk
- ½ cup key lime juice (fresh or bottled)
- 1 teaspoon lime zest
- Pinch of salt
- Coconut whipped cream, for serving (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
- Step 2: Bake the crust for 8 to 10 minutes until set and fragrant. Remove from the oven and allow it to cool completely.
- Step 3: While the crust cools, prepare the filling. In a blender or food processor, combine the avocados, sweetened condensed milk, key lime juice, lime zest, and a pinch of salt. Blend until completely smooth and creamy.
- Step 4: Pour the avocado filling into the cooled crust and spread it evenly. Refrigerate the pie for at least 4 hours, or until fully set and chilled.
- Step 5: Just before serving, top the pie with coconut whipped cream if desired. Slice and enjoy your creamy, tangy Avocado Key Lime Pie!
Tips & Variations
- For a gluten-free crust, substitute graham crackers with gluten-free cookies or crushed nuts.
- If you can’t find key limes, regular lime juice works well as a substitute.
- Adding a teaspoon of honey or agave syrup to the filling can balance the tartness for a sweeter pie.
- Top with toasted coconut flakes for added texture and flavor.
Storage
Store the pie covered in the refrigerator for up to 3 days. To keep the crust crisp, cover loosely with plastic wrap or foil. When ready to serve, let it sit at room temperature for 10 minutes. Avoid freezing, as it may change the texture of the creamy avocado filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Does the pie taste like avocado?
No, the avocado provides a creamy texture but does not have a strong flavor. The key lime and sweetened condensed milk dominate the taste, making it taste like a traditional key lime pie.
Can I make the pie ahead of time?
Yes, this pie is perfect for making a day ahead. Just keep it refrigerated and add any toppings, like coconut whipped cream, just before serving.
PrintAvocado Key Lime Pie Recipe
This Avocado Key Lime Pie is a luscious, creamy dessert that blends the unique smoothness of avocado with the bright, tangy flavors of key lime. Featuring a crisp graham cracker crust and topped with fluffy coconut whipped cream, this pie offers a refreshing twist on the classic key lime pie, perfect for summer gatherings or any occasion where you want a rich but light dessert. The avocado adds an indulgently creamy texture without overpowering the pie’s citrusy tang, creating a delightful balance that’s sure to impress.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling
- 2 large ripe avocados, peeled and pitted
- 1/2 cup key lime juice (fresh if possible)
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon lime zest
- 1/2 cup powdered sugar
For the Coconut Whipped Cream Topping
- 1 can chilled full-fat coconut milk (refrigerated overnight)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Refrigerate the crust to set while preparing the filling.
- Make the Filling: In a blender or food processor, combine the peeled avocados, key lime juice, sweetened condensed milk, lime zest, and powdered sugar. Blend until the mixture is smooth and creamy with no lumps, scraping down the sides as needed.
- Assemble the Pie: Pour the avocado key lime filling into the prepared crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours or until firmly set and chilled.
- Prepare the Coconut Whipped Cream: Scoop the solidified coconut cream from the top of the chilled coconut milk can into a bowl, leaving the liquid behind. Whip the coconut cream using a hand or stand mixer until fluffy and light. Add the powdered sugar and vanilla extract, continuing to whip until fully incorporated and soft peaks form.
- Serve: Before serving, spread or pipe the coconut whipped cream over the chilled pie. Garnish with additional lime zest or slices of lime if desired. Slice and enjoy this creamy, refreshing dessert!
Notes
- Use ripe avocados for the creamiest texture and best flavor—avocados should give slightly when gently squeezed.
- Chill the coconut milk overnight to achieve the right consistency for whipped cream.
- If fresh key limes are unavailable, bottled key lime juice works well but may alter the flavor slightly.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
- For a nut-free crust option, substitute graham crackers with gluten-free or nut-free cookie crumbs.
Keywords: Avocado Key Lime Pie, no-bake pie, creamy avocado dessert, key lime pie twist, avocado dessert, coconut whipped cream pie
