Make Ahead

Avocado-Coconut Pie

Author Notes

This avocado coconut pie (which can easily be made vegan, by using vegan graham crackers & margarine, or raw by substituting an unbaked pistachio crust) has been a favorite of mine for the past year for its lightness, flavor, and ease. It's the avocado shake from your favorite Vietnamese restaurant, in pie form. Adapted from Vegan Yum Yum. —Nothing in the House // Emily Hilliard

  • Makes 1, 9-inch pie
Ingredients
  • Graham Cracker Crust
  • 1 1/2 cups (about 1 package) graham cracker crumbs (ground with a food processor)
  • 1/2 cup (1 stick) unsalted butter, melted
  • Avocado Filling and Whipped Coconut Topping
  • 28 ounces (2 cans) full-fat coconut milk (divided use)
  • 1/4 cup sugar
  • 1/4 cup fresh lime juice
  • 1 ripe avocado, mashed
  • 1/4 cup confectioner's sugar
  • 1-2 kiwi or mango (optional, for garnish)
In This Recipe
Directions
  1. Graham Cracker Crust
  2. 1. Preheat oven to 350 degrees F. Put graham crackers crumbs in the bowl of a food processor. Add melted butter and pulse until well mixed.
  3. 2. Pat the buttery crumbs into a 9-inch pie pan, pressing mixture into the bottom and sides to form a pie crust. Place in oven and bake until crust is lightly browned, about 10 minutes. Place on a cooling rack and let cool to room temperature before adding the filling.
  1. Avocado Filling and Whipped Coconut Topping
  2. 1. Put 2 cans of coconut milk in the refrigerator for approximately 1 hr. Once chilled, remove one can from the fridge, open, and spoon off cream from the coconut water. Discard coconut water or save for another use.
  3. 2. Add sugar, lime juice, and mashed avocado to the coconut cream and mix by hand or with an electric mixer until well-combined. Pour avocado filling into baked graham cracker crust and refrigerate 1 hour or until set.
  4. 3. Meanwhile, remove remaining can of coconut milk from the refrigerator and spoon off the cream from the coconut water. Again, discard coconut or save for another use. Using an electric mixer or whisk, beat coconut milk with confectioner's sugar until medium peaks form. Chill cream in the fridge until pie is set.
  5. 4. Once pie is set, remove from fridge. Mound coconut cream atop the center of the pie, and garnish with sliced mango or kiwi, if desired. Serve cold and enjoy!
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Emily Hilliard is the West Virginia state folklorist at the West Virginia Humanities Council. Her work has been published by NPR, Food52, The Southern Foodways Alliance, Design* Sponge, Lucky Peach, and others. She writes about pie at nothinginthehouse.com.