Happy Pi Day! (3-14). What kind of pie are you making today? Ours is a California Avocado Yogurt Key Lime Pie. It’s a sweet and tangy pie, and the avocados give it a nice creamy texture. In fact, it’s about 3.14159 times better than your average pie!
California Avocado Yogurt Key Lime Pie, via the California Avocado Commission
For the filling:
2 ripe California avocados, peeled and seeded
1/2 cup non-fat vanilla Greek yogurt
1/2 cup light agave nectar
1 lime, zested
1/2 teaspoon vanilla extract
1/2 cup light coconut milk
1/2 cup lime juice
1 envelope unflavored gelatin
Place avocados in the bowl of a food processor with the yogurt, agave, lime zest, and vanilla extract; pulse until well combined. Scrape down the sides of the bowl as necessary. Set aside.
Place the coconut milk in a small saucepan and bring to a low boil. Set aside. Place the lime juice in a large bowl. Sprinkle the gelatin over the juice and let stand 1 minute. Gently whisk in the hot coconut milk. Continue to whisk until the gelatin completely dissolves, about 5 minutes. Stir in the avocado mixture until well combined.
Pour the mixture into a prepared pie crust (see below). Carefully transfer to the refrigerator and chill, uncovered, until firm, about 3 hours. Garnish with lime peel if desired.
For the crust (via Martha Stewart):
12 graham crackers, crushed
5 T. butter, melted
1/4 cup sugar
1/8 tsp. salt
Preheat the oven to 350 degrees. In a large bowl, combine all of the ingredients and stir until well-mixed. Press mixture into a 9-inch pie pan. Bake for 12 minutes or until light golden brown. Remove from oven and let cool before adding filling.
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Looking for more fun avocado recipes? Check out the California Avocado Commission’s recipe page.
Looking for some fun Pi Day activities? Check out the Pi Day page.