I am a huge fan of using avocados to add creaminess (as well as healthy fats!) to a recipe without adding dairy, and this avocado lime pie recipe is a great example of it.

If you didn’t know it had avocado in it, you would never guess.  Yum!

Serves:  8

Prep time:  15 minutes

Cook time:  10 minutes

Ingredients

• 1-1/4 cup pecans (soaked overnight, rinsed and drained, then dehydrated)
• 1/4 teaspoon powdered vanilla
• 1/4 teaspoon sea salt
• 3 tablespoons coconut oil or ghee
• 1 tablespoon warm, filtered water (if needed)
• 1-1/4 cup unsweetened, shredded coconut
• 6 medium limes (freshly juiced and zested)
• 3/4 cups coconut oil (melted)
• 1/2 cup raw, local honey
• 1 cup mashed, ripe avocado
• 1/4 cup homemade coconut milk (or more if necessary)
• 2 teaspoons powdered vanilla
• 3/4 cups coconut oil
• 1 large lime

Directions

Preheat oven to 350F.

For the crust:

In the bowl of a food processor, pulse the pecans, vanilla and 1/8 tsp. of sea salt until fine. Continue processing while adding 3 Tbsp. of coconut oil or ghee and warm water until the crust mixture sticks together. Remove the mixture to a bowl and the shredded coconut. Mix well and press crust into a greased 9-inch glass pie pan. Place the pie crust in the oven and toast, 5-10 minutes, watching carefully so crust doesn’t burn.

For the filling:

In the food processor, blend lime juice, zest, stevia (or honey), avocado, coconut milk, vanilla and 1/8 tsp. sea salt until smooth. With the processor running, add the 3/4c. of melted coconut oil, blending until well incorporated. The mixture will emulsify like mayonnaise. Pour the filling into the prepared crust and refrigerate until firm.

Slice the pie and garnish with lime slices.

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

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