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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
Food52 Review: 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
- 1 1/2 cups ginger snaps, crushed
- 6 tablespoons butter, melted
- 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
- 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.
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Avocados
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.