Avocado

No-Bake Avocado Lime Pie

Avocado takes a walk on the sweet side as the star ingredient in this rich and creamy twist on a key lime pie.

Servings
8
Prep Time
30 min
Duration
30 min

Ingredients

Crust

  • 3 tbsp coconut oil, divided
  • 1¼ cups raw unsalted cashews
  • 1 cup flaked unsweetened coconut
  • ¼ cup pitted Medjool dates
  • 1 tsp pure vanilla extract

Filling & topping

  • 1¼ cups mashed avocado (2 large avocados)
  • 8 oz full-fat cream cheese
  • ⅓ cup + 1 tbsp raw honey, divided
  • ½ tbsp lime zest + 3 tbsp fresh lime juice (TIP: Save additional lime zest for garnish.)
  • 1 cup whipping cream (35%), divided
  • 2 tbsp toasted coconut chips, optional

Preparation

1. Prepare crust: Grease an 8-inch pie plate with 1 tbsp oil. To a food processor, add remaining 2 tbsp oil and remaining crust ingredients; process until mixture comes together in a ball. Transfer mixture to pie plate and press along the bottom and up the sides to form an even crust. Refrigerate until firm, 15 minutes.

2. Meanwhile, prepare filling: In a food processor, process avocado, cream cheese, ⅓ cup honey, lime zest and juice until smooth. Set aside. In a large bowl, with an electric hand mixer on high, whip ½ cup cream until stiff peaks form, 5 to 6 minutes. Gently fold whipped cream into avocado mixture until well combined. Pour into pie plate. Chill for 3 hours, or overnight.

3. Before serving, whip remaining ½ cup cream with remaining 1 tbsp honey until soft peaks form. Dollop over pie. Sprinkle with additional lime zest and coconut chips (if using).

Nutrition Information

  • Serving Size ⅛ of pie
  • Calories 567
  • Carbohydrate Content 33 g
  • Cholesterol Content 63 mg
  • Fat Content 48 g
  • Fiber Content 6 g
  • Protein Content 8 g
  • Saturated Fat Content 26 g
  • Sodium Content 108 mg
  • Sugar Content 21 g
  • Monounsaturated Fat Content 15 g
  • Polyunsaturated Fat Content 3 g