September 10, 2011 11:49 pm
“She put the lime in the coconut” and what!? She made an avocado key lime coconut pie. Oh yes she did.
One particularly impressive ninja/capoeira master recommended this avocado confection when I had a boatload of avocados on hand. Well, dang. Look what I found, Vegan YumYum - What a find!
Avocado Key Lime Pie
- 1/4 C of key lime juice
- 1 ripe avocado, pitted and shelled
- 2 Tbsp of honey, or to taste
- 1 can of coconut milk, cream only (chill can and scoop off the cream – I use a small measuring cup to do this)
Blend all the ingredients in a food processor until smooth. Fill the crust with the filling and refrigerate.
The crust! Fortunately, I am blessed with an abundance of pecans, and crushed pecans + honey + water = pie crust! Dang, sometimes the good things in life are so easy. The Vegan YumYum recipe uses a pistachio crust, but I say use whatever you have. Although, peanuts might make a weird combo.
Roasted Pecan Crust
- 1.5 C of pecans
- 2 Tbsp honey
- 1 Tbsp water
- 1/4 tsp fine grain sea salt
Preheat the oven to 300 degrees. Process the pecans in a food processor, pulsing the blade until the pieces of pecans are no bigger than a grain of rice. If desired, grease the pie plate with a neutral cooking oil, but this is not necessary… at least, I didn’t bother. Combine all the ingredients in a bowl. With moist fingers, press the pecan mixture down into sides and bottom of the pie plate, forming a crust with a consistent thickness. Bake for 10 minutes, until golden brown around the edges. Cool completely before filling.