Ingredients

The following ingredients have 13 Servings
  • 1 1/2 cups (201g) graham cracker crumbs
  • 2 tbsp (26g) sugar
  • 1/2 cup (112g)  butter, melted
  • 8 oz (226g) cream cheese, room temperature
  • 1 avocado
  • 1/2 cup (104g) sugar
  • 3 tbsp (45ml) key lime juice
  • 3/4 cup (180ml ) heavy whipping cream, cold
  • 6 tbsp (44g) powdered sugar
  • 1/2 tbsp lime zest
  • 1/2 cup (120ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 1/2 tsp coconut extract
  • Lime slices
  • Coconut

Instruction

  • Grease an 8 or 9 inch pie pan and preheat oven to 325°F (163°C). 2
  • . Combine graham cracker crumbs, sugar and melted butter in a medium bowl and mix until combined.
  • . Press the crumb mixture evenly into the bottom and up the sides of the pie pan, then bake for 8 minutes. Set aside.
  • . Add cream cheese, avocado, sugar and key lime juice to a food processor and puree until smooth and well combined. Set aside.
  • . Add the heavy whipping cream and powdered sugar to a mixer bowl and whip until stiff peaks form.
  • . Gently fold the avocado mixture and the lime zest into the whipped cream.
  • . Spread filling evenly into the crust and refrigerate for 4-5 hours, or overnight, until firm.
  • . When ready to serve, make the whipped cream. Add the heavy whipping cream. powdered sugar and coconut extract to a mixer bowl and whip until stiff peaks form.
  • . Pipe swirls of whipped cream around the edge of the pie. Finish pie off with lime slices and toasted coconut, if desired.