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
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
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