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!
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
-
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
-
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 (as prepared above). Carefully transfer to the refrigerator and chill, uncovered, until firm, about 3 hours. Garnish with lime peel if desired.