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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


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


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.