Avocado Key Lime Pie

Ingredients

• 8 Key limes, juiced (Use 8–9 key limes, or substitute 1/2 cup fresh lime juice.)
• 12 oz Vegan cream cheese
• 12 oz Brown rice syrup (Alternatively, use sweetened condensed coconut milk.)
• 1 Small avocado (Peeled and pitted.)
• 1 tbsp Lime zest (For the filling.)
• 2 tbsp Flour (The source does not specify the type; use all-purpose flour or a suitable gluten-free flour blend.)
• 6 oz Vegan graham pie crust
• Vegan whipped cream (For garnish; use as much as desired. Estimated amount for nutrition: about 1 cup.)
• Unsweetened coconut flakes (Toast before using as garnish; use as much as desired. Estimated amount for nutrition: about 2 tbsp.)
• Lime zest (For garnish; use as much as desired. Estimated amount for nutrition: about 1 tsp.)

Steps

1. 1

   Preheat the oven to 370°F (188°C). 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 (188°C). 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.

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.

7. 7

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

Notes

The author notes that sweetened condensed coconut milk was used previously, but brown rice syrup is the ingredient listed in the current recipe. Keep the pie refrigerated and serve chilled. Nutrition is an estimate and includes estimated garnish amounts.

Nutrition per serving

• dessert
• pie
• vegan
• vegetarian
• dairy-free
• baked
• make-ahead
• holiday