Avocado Key Lime Pie

Key lime pie is the shit, and so are avocados! 

This pie is nutrient dense and incredibly filling. It's loaded with healthy fat (omega 9) and protein from the avocado and nuts that you really don't need a big slice to satisfy your tummy.



"Graham cracker" crust:
1 1/2 C almond flour
5 tbsp melted coconut oil
2 tbsp agave
1/2 tsp mineral salt
1/2 tsp cinnamon

Pie filling:
1 large hass avocado
1 1/2 raw cashews (soaked for 2 hours minimum and drained)
1/4 C plus 1 tbsp fresh lime juice
1 tbsp lime zest, plus more for garnishing
1/2 C coconut oil, melted
1/2 C agave (this is actually the only recipe I've used agave in in over 4 years.. Agave is full of sugar and doesn't have the minerals in it that pure maple syrup and raw honey do. However! I didn't want to taste maple or honey, so I used this instead and I'm happy with my decision. Feel free to use whichever liquid sweeter you want)
1/2 tsp mineral salt


Preheat oven to 350°

Mix ingredients for the crust together in a small bowl. Spread mixture onto greased 9" pie plate or spring foam pan. Poke pie crust with a fork a few times and bake for 13-15 minutes or until a perfect golden brown.

While pie is baking, mix together all ingredients for filling. Just throw it all into a blender and blend until smooth.

Once batter is done, pour on top and spread evenly with spatula. Zest some lime on top as a garnish and freeze for 1 hour. Transfer to fridge for at least 2 hours before cutting and serving.


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