Make Ahead

Avocado Mambo Pie

by:
June 18, 2012
4
4 Ratings
Avocado Mambo Pie
  • Serves 8
Author Notes

To me, this is the quintessential summer pie. It's cool, refreshing, zippy and fun. It's also a little unexpected. People always look at me a little quizzically when I say, "Avocado Pie." Their faces scrunch up and say, "Avocado?! In a sweet pie?!" I'm not sure why there's so much doubt that this is a good idea, but any doubt melts away with the first bite.

It's easy to make this pie vegan and dairy-free. Replace the butter in the crust with coconut oil or vegan margarine. Instead of gelatin, use an equal amount of agar powder, and instead of dairy whipped cream, use your favorite non-dairy topping or make coconut whipped cream by chilling a can of coconut cream, then carefully separate the cream from the top. Finally, whip it like regular heavy cream. —vrunka

Test Kitchen Notes

I'm not a fan of avocados, but I'm trying to expand my palette, which is why I chose to try this recipe. I had some issues involving measuring the cookies for the crust, I attempted to measure them before turning into crumbs, not after, which resulted in a shattered crust when I tried to remove it from the pan. The second time was the charm, though. It worked out beautifully and tasted so good I could have just eaten it alone. A blender or immersion blender is a must for this, otherwise, you get chunky bits if you use a food processor, which some people may like, but I found weird in a pie. I had also never used gelatin before and I believe I messed that part up, as the pie never set correctly. However, that is complete user error, nothing wrong with the recipe. Aside from that, I have to say that the avocado made the filling very creamy and the combination of the mint, lime, and avocado with the ginger snap crust was pretty amazing. —caroberts77

What You'll Need
Ingredients
  • Pie Crust
  • 1 1/2 cups ginger snaps, crushed
  • 6 tablespoons butter, melted
  • Avocado Filling
  • 1 1/2 cups coconut milk (not light)
  • 2 teaspoons (1 envelope) unflavored gelatin
  • 3 large, ripe avocados
  • 1/2 cup mint leaves
  • 2 tablespoons fresh lime juice
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon salt
  • 2 cups heavy whipping cream (for topping)
  • 2 tablespoons granulated sugar (for topping)
  • mint leaves for garnish
  • orange and lime zest for garnish
Directions
  1. Preheat oven to 350 degrees. Combine ginger snaps crumbs and butter in a large bowl. Then press mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 15 minutes and then remove and allow to cool completely.
  2. Open the can of coconut milk -- do not shake it! The cream will have settled on the top -- spoon out the solids and set it aside for the next step. Put 1/2 cup of the coconut milk liquid in a medium saucepan. Sprinkle the gelatin over the top and allow it to sit for 5 minutes (do not stir). Then place over medium high heat and warm the liquid and gelatin, stirring gently, until the gelatin has completely dissolved . Remove from heat.
  3. In a large blender, combine: gelatin mixture, remaining coconut milk and cream, avocados (pitted and skinned), mint leaves, lime juice, zest, sugar and salt. Blend on high until very smooth. Pour into cooled pie shell. Cover and refrigerate at least two hours.
  4. Right before serving the pie, combine whipping cream and sugar. Whip with a hand mixer into whipped cream. Spread whipped cream over the top of the pie and garnish with orange and lime zest and mint leaves.
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  • marcia
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    vrunka
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    Hilarybee
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    fiveandspice
  • lapadia
    lapadia
vrunka
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15 Reviews

marcia
marcia August 15, 2013
thank you vrunka.I will post when I make this ..looks to me like you have a lot of good recipes in your name..later girl
 
marcia
marcia August 14, 2013
this looks so Yummy.I am going to make it today..but..I'm thinking I will really want to stir it when gelatin goes in. if it goes to blender next, why can't you stir it? anyone know. thanks.
 
vrunka
vrunka August 14, 2013
Hi Marcia, you just need to let the gelatin sit on the water for about 5 minutes without stirring -- this allows the granules to absorb the water. Once it's over heat, you can stir it gently to help dissolve the grains.
 
vrunka
vrunka August 5, 2013
Hi Mya, yes, you can definitely substitute agar for gelatin in this recipe. Use the same amount of agar powder as gelatin (or twice as much if you're using agar flakes). Keep the heat on the coconut milk on medium high when you mix in the agar and stir it well until it is completely dissolved -- this could take a couple minutes. Then proceed as normal.

Enjoy!
 
Mya L.
Mya L. August 5, 2013
Great, thanks! Can't wait to give it a try!
 
Mya L.
Mya L. August 5, 2013
Just discovered this recipe because someone shared it on Facebook - will have to make soon! Does anyone know anything about subbing agar for the gelatin?
 
The Y.
The Y. July 9, 2012
Question: The recipe refers to coconut milk and cream, but there's no coconut cream in the recipe. Is this an omission?
 
vrunka
vrunka July 9, 2012
Hi, thanks for trying out the recipe!

I'm not sure if you're asking about the heavy cream listed in the ingredients or the coconut cream. The heavy cream -- and everything below it-- in the ingredients list are for the topping.

If you're wondering where the coconut cream in step 2 comes from -- that comes from the top of the can of coconut milk. When you open a can of coconut milk, you will see a layer of solid cream on top and under that is liquid coconut milk. Separate these two things and you'll have a little less than a cup of each.
 
Hilarybee
Hilarybee June 19, 2012
Great recipe! I was just dreaming yesterday about an Avocado pie... but I think crushed chocolate wafers might be what I use. I really dislike gingersnaps-- don't know why, really. But I do love this, and the gelatin would give it a really nice set.
 
vrunka
vrunka June 19, 2012
Thanks for your comment! I wonder if you would like ginger snaps better in a crushed crust like this? It really just becomes a flavor note in this pie. The gelatin does help it keep its shape, but it's actually not strictly necessary since the coconut cream and avocado are pretty thick already.
 
fiveandspice
fiveandspice June 19, 2012
Mmm, I wish it would mambo right into my mouth! :)
 
vrunka
vrunka June 19, 2012
I call it Avocado Mambo because you can't help but wiggle while you eat it!
 
vvvanessa
vvvanessa June 20, 2012
i'm wiggling just looking at the picture!
 
lapadia
lapadia June 18, 2012
This IS one delicious pie, I know because I've tried it! Glad you posted it, Vrunka :)
 
vrunka
vrunka June 19, 2012
Thanks! but I think the pie you tried was actually one my younger sister made -- which is also delicious and probably even better than my recipe!