Avocado Key Lime Pie

I whipped this recipe up in 2021 around December, hence the holiday tree in the photo. It is incredible how the avocado gets lost in the creamy sweet filling of this pie. Last year I used sweetened condensed coconut milk, but I switched it out for brown rice syrup in the recipe below.

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Ingredients

8-9 key limes, juiced OR 1/2 cup fresh lime juice
12oz vegan cream cheese
12oz brown rice syrup OR sweetened condensed coconut milk
1 small avocado
1 Tbsp lime zest
2 Tbsp flour

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Additional Ingredients

6oz vegan graham pie crust

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Garnish Ingredients

vegan whipped cream
unsweetened coconut flakes, toasted
lime zest

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Directions

Add lime juice, cream cheese, brown rice syrup, avocado, 1 Tbsp of lime zest, and flour to a food processor. Blend until very smooth texture
Add blended filling to the pie crust and smooth the top with a spatula
Bake for 20-25 minutes at 370 degrees. Toothpick test at 20 minutes. Make sure not to cook too long or the pie will start to brown
Refrigerate for 2-3 hours before serving
Cut a slice and top with vegan whipped cream, toasted coconut flakes, and lime zest. Serve and enjoy!

Shopping List

Ingredients

8-9 key limes, juiced OR 1/2 cup fresh lime juice
12oz vegan cream cheese
12oz brown rice syrup OR sweetened condensed coconut milk
1 small avocado
1 Tbsp lime zest
2 Tbsp flour

‍

Additional Ingredients

6oz vegan graham pie crust

‍

Garnish Ingredients

vegan whipped cream
unsweetened coconut flakes, toasted
lime zest

‍

Directions

Add lime juice, cream cheese, brown rice syrup, avocado, 1 Tbsp of lime zest, and flour to a food processor. Blend until very smooth texture
Add blended filling to the pie crust and smooth the top with a spatula
Bake for 20-25 minutes at 370 degrees. Toothpick test at 20 minutes. Make sure not to cook too long or the pie will start to brown
Refrigerate for 2-3 hours before serving
Cut a slice and top with vegan whipped cream, toasted coconut flakes, and lime zest. Serve and enjoy!