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Avocado-Key Lime Pie for Pi Day

It’s Pi Day! (3-14). This means that you kind of have to make a Pie for Pi Day. And we’ve got a great one for you. Check out this Avocado Key Lime Pie. It’s 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!

Avocado Key Lime Pie for Pi Day

Avocado Key Lime Pie for Pi Day

This California Avocado Yogurt Key Lime Pie is adapted from the California Avocado Commission with a crust from Martha Stewart. It's approximately 3.14159 times better than the average pie!

Course Dessert
Cuisine American
Keyword anadama, avocado, key lime, pie, yogurt
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 3 hours
Total Time 3 hours 42 minutes
Servings 8

Ingredients

Pie Crust (via Martha Stewart)

  • 12 graham crackers, crushed
  • 5 tbsp butter, melted
  • 1/4 cup sugar
  • 1/8 tsp salt

Pie Filling (via California Avocado Commission)

  • 2 ripe California avocados, peeled and seeded
  • 1/2 cup non-fat vanilla Greek yogurt
  • 1/2 cup light agave nectar
  • zest of one lime
  • 1/2 tsp vanilla extract
  • 1/2 cup light coconut milk
  • 1/2 cup lime juice
  • 1 envelope unflavored gelatin

Instructions

For the crust

  1. Preheat the oven to 350 degrees. In a large bowl, combine all of the crust 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.

For the filling

  1. 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.

  2. 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.

  3. Pour the mixture into a prepared pie crust (as prepared above). Carefully transfer to the refrigerator and chill, uncovered, until firm, about 3 hours. Garnish with lime peel if desired.

* * *

The main question we get about this pie is, does it taste avocado-y? No, not at all. The tangy lime and creamy yogurt take over the relatively neutral flavor of the avocado.

Also, we think you’ll love the pretty pale green color that the avocados give to this pie. You probably know that key lime pie doesn’t naturally turn green because the lime juice isn’t dark enough to change the color of the pie. But with this pie, you say “key lime” and your mind sees green, and you think, “Yesssssss. Perfect.”

Extra bonus: If you don’t get a chance to make this pie for Pi Day, you can always hold off a few days until March 17. It’s another great opportunity to celebrate St. Patrick’s Day without food coloring.

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.

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4 Responses to Avocado-Key Lime Pie for Pi Day

  1. Jeanne March 14, 2013 at 10:11 am #

    Forgot to mention that our 9-year-old did NOT know that there were avocados in there (he might have turned up his nose if he knew). It was just “Key Lime Pie” as far as he was concerned; he asked for seconds.

  2. Dorothy at Shockingly Delicious March 14, 2016 at 11:06 am #

    I can imagine how the avocado would lend a very creamy consistency, but not a distinguishable flavor. I KNEW you would be all over pi day!

    • Jeanne March 14, 2016 at 11:32 am #

      Exactly right! It’s the lime that really comes through. Thanks for stopping by, Dorothy!

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