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Avocado Key Lime Pie Recipe

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★★★★★

4.7 from 145 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://topreci.com/avocado-key-lime-pie-recipe/