Lemon Avocado Crème Pie

Photo: Lemon Avocado Creme Pie
Fresh avocado is the ‘secret’ ingredient in this decadent and creamy vegan pie.
Yield
6-12 Servings
Vegan
Gluten-Free
Soy-Free
Desserts
Ingredients

Crust:

  • 1 cup almonds
  • 1 cup macadamia nuts
  • Pinch sea salt
  • Zest of 1 lemon
  • 5 medjool dates, pitted
  • 2 Tablespoons agave nectar

Filling:

  • ⅓ cup agave nectar
  • ¾ cup fresh lemon juice
  • 2 medium, ripe avocados
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 (15-ounce) cans full-fat coconut milk, refrigerated
  • ⅔ cup powdered sugar
Instructions
  1. For Crust:Add almonds, macadamia nuts, pinch sea salt, and zest from 1 lemon in a food processor. Grind until fine, then add dates and 2 Tablespoons agave nectar. Blend until smooth.
  2. Press crust mixture into the bottom of a 9" springform pan. Set aside.
  3. For Filling:Add ⅓ cup agave nectar, lemon juice, avocado, vanilla extract and zest from 1 lemon into the processor, and blend until smooth. Leave in processor.
  4. Remove the cans of coconut milk from the fridge - do not shake. Gently open the cans and scrape off the cream that has floated to the top - about half the can. Place in a cold glass bowl. Add sifted powdered sugar and blend for 2 minutes with a hand mixer.
  5. Pour the avocado mixture into the coconut crème and gently fold together.
    Pour filling into crust and freeze for 3-4 hours, or until solid. Store in the freezer, but let warm slightly to slice and serve. Enjoy!