You will be the talk of the party with the surprise ingredients in this healthy version of key lime pie. Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta-carotene, and omega-3 fatty acids.
This is especially a summer time favorite to take to picnics and eat on hot days, straight out of the freezer! If it is a super hot day, you will find you only need to remove it 10-15 minutes prior to serving. If you want individual pies, try forming them in muffin tin cups. Alternately, you can skip the crust and make the key lime portion into popsicles (but I'll admit, the crust is kid approved!)
Avocado Key Lime Pie Recipe
Crust:
2 cups of pecans or walnuts
6 pitted dates
1/2 tsp vanilla (opt)
pinch of sea salt, real salt or pink salt
*You can exchange the nuts for fermented paleo granola
Filling:
3/4 cup fresh lime juice or a mix of lemon and lime
1/4-1/2 cup honey or maple syrup (you decide how sweet)
*Keto consumers may subsitute with organic whole leaf stevia to taste
1/4 cup full fat coconut milk
1 cup of avocado
2 tsp vanilla extract
pinch of sea salt, real salt or pink salt
1/2 cup coconut oil
Garnish (optional): Lime slices, fresh raspberries, mint sprigs
Place the dates and nuts into a food processor and pulse until they become a paste. Add the remaining ingredients for the crust and process until crumbly. Press into an ungreased 8x8 glass pan.
Blend the filling ingredients until smooth. Pour onto the pie crust. Place in the freezer and freeze for three hours.
Remove from the freezer 20-30 minutes before serving to soften it enough to cut. Slice and serve. Garnish if desired.
I hear it lasts up to one month in the freezer, covered....but we would not know anything about that. This pie never lasts more than a day at any party or meal!