This article is written by a student writer from the Her Campus at La Verne chapter.
These days I’ve been into “healthy” recipes. I recently discovered avocado-desserts, and I’ve decided to try using it in Key Lime pie. I made it for this year’s family Thanksgiving gathering and it was gone in minutes!
Super easy to make, and SO GOOD!
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 2 tbsp sugar
- 1/2 cup melted butter
- OR store bought already made graham cracker pie crust
For the filling:
- 8 oz cream cheese
- 1 avocado
- 1/2 cup sugar
- 3 tbsp keylime juice
- 3/4 cup heavy whipping cream
- 6 tbsp powdered sugar
- 1/2 tbsp lime zest
For the whipped cream:
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
Toppings:
- Lime slices
- coconut flakes
Directions
- Preheat oven to 325 F and grease a pie tin
- Combine the graham cracker pie crust ingredients and press it into the pie tin
- Bake the crust for 8 minutes
- In a bowl, add cream cheese, avocado, sugar, and key lime juice and puree it until smooth.
- In another bowl, add heavy whipping cream, and powdered sugar. Whip it until stiff peaks form
- Fold the whipped cream into the avocado mixture, add lime zest.
- Fill the pie crust with the mixture, and refrigerate for 4-5 hours, or overnight.
- When ready to eat, whip up the whipped cream and pipe it around the edge.
- Add lime slices on the whipped cream, and top it with coconut flakes.