Make Ahead

Avocado Cream Pie w/ a Date Nut Crust

July 10, 2014
0 Ratings
  • Serves 3-4
Author Notes

Avocado is transformed into a light. filling pie, set atop a toasted Date Nut Crust and topped with Coconut Whipped Cream. Perfect for Dessert, but healthy and fresh enough for Breakfast, Brunch, or a snack anytime! —Indira @ illcookyouwash

What You'll Need
  • Date & Nut Crust
  • 1 cup Walnuts
  • 1 cup Pistachios
  • 4 Medjool Dates, pitted
  • 1 tablespoon Shredded Coconut
  • Avocado Filling & Coconut Topping
  • 1 Avocado, medium
  • 2 tablespoons Mascarpone Cheese
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 1/2 tablespoon Agave Syrup / Honey
  • 1/4 cup Coconut Milk (solid part)
  1. For the Crust: Preheat oven to 350 Degrees.
  2. Combine all ingredients in food processor - the dough should be slightly sticky.
  3. Press with damp hands into 1 pie plate or 4 tart pans and bake for 10 minutes.
  4. Remove from oven and allow to cool.
  5. For the Pie: Combine avocado flesh, mascarpone, coconut whipped cream, lemon juice & agave / honey in mixing bowl.
  6. Whip for about 3 minutes until smooth and slightly fluffy.
  7. Spoon into prepared pie crusts & chill in refrigerator for 10 minutes.
  8. To make the Coconut whipped cream: Whip coconut milk with mixer or immersion blender until light and milk resembles whipped cream.
  9. Keep pie refrigerated. Serve chilled. Top large pie or each tart with a dollop of coconut whipped cream & shredded coconut or finely chopped nuts, if desired.

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