Avocado Lime Pie Recipes

Steps:

• Preheat the oven to 350˚. Coat the bottom and sides of a 9-inch pie plate with vegetable oil. Pulse the graham crackers and sugar in a food processor until finely ground. Add the vegetable oil and coconut oil and pulse until the mixture looks like wet sand. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake until set, 12 to 15 minutes. Transfer to a rack; let cool completely.
• Clean out the food processor. Add the avocados, cream of coconut, lime zest and juice and salt and puree until smooth. Pour the mixture into a large bowl and fold in the whipped topping until combined. Spoon the filling into the crust and smooth the top. Freeze until firm, about 6 hours. Serve with more whipped topping.

Steps:

• Blend avocados, sweetened condensed milk, cream cheese, lime juice, and lemon juice in a blender until smooth; pour into prepared pie crust. Refrigerate 30 minutes. Top with whipped cream to serve.

Steps:

• Grease an 8-inch (20 cm) tart pan generously with coconut oil.
• Add the almonds, cashews, dates, coconut, coconut milk, vanilla, and salt to a food processor and pulse until the nuts are finely ground and the crust starts to clump together.
• Transfer the crust to the tart pan and use your hands to press it into an even layer. Chill in the refrigerator while making the filling.
• Add the avocados, coconut butter, cornstarch, key lime zest, key lime juice, maple syrup, coconut milk, vanilla, and salt to a food processor and blend until smooth and fully combined.
• Pour the filling into the crust and spread into an even layer. Garnish with shredded coconut, if desired.
• Chill for at least 3 hours, or overnight, until the filling has fully set.
• Enjoy!

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Brush an 8-inch springform pan with some of the melted butter. Mix the remaining butter with the graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack.
• Make the filling: Halve and pit the avocados, then scoop out the flesh and chop. Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed. Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours.
• Remove the springform ring and slice the pie. Garnish with whipped cream or confectioners' sugar, if desired, and serve immediately (the top will start to brown as the pie sits).

Steps:

• Remove the pit from the avocado and scoop pulp into a medium sized mixing bowl.
• Squeeze the juice of the lime into the bowl.
• Using an electric mixer, mash the avocado pulp.
• Add the yogurt and prepared Dream Whip to the mixing bowl and blend together.
• In a small bowl, dissolve the Jell-O and Knox gelatine powders in the boiling water. Add this to the yogurt/avocado mixture and blend well.
• Pour into the prepared graham wafter pie crust and chill for two hours.