Avocado Key Lime Pie

Steps

1. 1

   Preheat the oven to 370°F (190 °C) (188°C (375 °F)). If using coconut flakes for garnish, toast them separately in a dry skillet over medium-low heat or on a small baking sheet until lightly golden and fragrant; set aside to cool.

2. 2

   Add the lime juice, vegan cream cheese, brown rice syrup (or sweetened condensed coconut milk), avocado, 1 tablespoon of lime zest, and flour to a food processor.

3. 3

   Process the mixture until it is completely smooth and creamy, stopping to scrape down the sides if needed. No visible avocado pieces should remain.

4. 4

   Pour the blended filling into the vegan graham pie crust. Use a spatula to spread and smooth the surface evenly.

5. 5

   Bake the pie for 20–25 minutes at 370°F (190 °C) (188°C (375 °F)). Begin checking at 20 minutes with a toothpick; the filling should be set enough for the toothpick to come out mostly clean. Do not overbake, or the top may begin to brown.

   Start 25-minute timer
6. 6

   Remove the pie from the oven and let it cool briefly at room temperature. Refrigerate for 2–3 hours, until thoroughly chilled and firm enough to slice.

   Start 3-hour timer
7. 7

   Slice the chilled pie. Top each slice with vegan whipped cream, toasted unsweetened coconut flakes, and additional lime zest. Serve cold.