I make no secret of disliking the heat of summer. And that’s coming from an almost lifetime resident of Vancouver, a city with one of the mildest climates out there. Still, when the heat hits, as it has for the last few weeks with no end in sight, I tend to like my dinner al fresco, my drinks extra icy and my desserts chilled. Honestly, you couldn’t pay me to turn on the oven today.
Inspired by my friend Jillian and a recipe she recently came across, this is my ultra coconutty, extra zesty, avocado lime pie. I call it dreamy avocado lime freezer pie because it is just that: dreamy. It’s luscious and creamy with a sweet tart avocado mousse filling and simple to make with a raw coconut and oat crust that comes together in about 5 pulses of a food processor. Painless to make, and really delicious. I know what you’re thinking, but it’s nothing like guacamole. I promise!
You’ll need to give it a deep chill, so make it in the morning for dessert. Don’t tell your guests what it’s made from and have them guess. They will be pleasantly surprised by the results. Enjoy!
Dreamy Avocado Lime Freezer Pie
makes 1 9″ no bake pie
for the crust, pulse the following ingredients in a food processor until well mixed:
1½ C unsweetened shredded coconut
½ C raw oats
2 Tbsp agave nectar (or honey)
2 Tbsp margarine
Press the mixture into a 9″ pie plate. It will be damp and soft and easy to press up the sides and bottom of the pan. Place crust in the freezer while you prepare the filling.
Wipe out the food processor and add to it:
the flesh of 4 ripe avocados
zest and juice of 2 limes
¼ C agave nectar (or honey)
½ tsp pure vanilla extract
Blend the above ingredients until very smooth. Scrape into the chilled crust and spread until smooth.
Garnish with ½ C coconut that has been toasted in a dry frying pan over medium heat until golden brown. (optional)
Chill 2 hours until very firm. Serve cold.
Makes 8 servings.