Avocado Key Lime Pie Submitted by Jane Ogletree UT Southwestern Medical Center
Original given to me by a friend at UT Southwestern. I tweaked it just a bit so it is a hybrid.
INGREDIENTS
NUTRITION
PIE CRUST 2 cups finely ground graham cracker crumbs 1/4 cup sugar Scant 1/4 teaspoon sea salt 2/3 cup coconut oil (liquefied) or melted butter
Yield: Serves 8 Calories: 410 Fat: 30g Carbs: 34g Protein: 3g Sodium: 280mg Sugar: 16g
PIE FILLING 2 ripe Hass avocados, smashed (2 cups) 4 tsps. finely grated lime zest 1/2 cup plus 2 tablespoons fresh juice 1/2 cup sweetened condensed coconut milk 1 tsp. vanilla extract Pinch salt Whipped cream, for garnish (optional) Finely grated lime zest and/or thin lime wheels, for garnish
DIRECTIONS PIE CRUST 1. Combine all above until consistency of wet sand. Press evenly into bottom and up sides of 9-inch pie place. 2. Bake at 350ºF for 10 minutes, cool then chill before filling. ALTERNATIVE NUT & DATE PIE CRUST (1 cup almonds, 1 cup walnuts, ½ cup dates, dash Cinnamon, dash Salt) 1. Pulse chop almonds & dates a few times in food processor until chopped then add the walnuts and cinnamon ad salt and process until very small pieces. 2. Transfer to coconut oiled pie plate and press until even and smooth. PIE FILLING 1. Combine the avocado, lime zest and juice, condensed milk, vanilla extract and salt in a blender. Puree until smooth and silky. 2. Transfer the mixture to the chilled crust, then use spatula to spread it smooth and evenly. 3. Cover and refrigerate for at least 2 hours, and preferably overnight before serving. 4. Garnish with whipped cream and/or the lime zest and thin lime wheels. 74
Living Well UT System Family Cookbook Holiday 2017