Raw Avocado Key Lime Pie

When I was a kid, Key Lime Pie was my favorite dessert. I rarely came into contact with it except briefly on a trip to Florida, but I discovered those Yoplait Whips in Key Lime Pie flavor were a suitable substitute. Skip to a few million years later at the Blossom Bakery in Chelsea, NY - I encounter my first slice of RAW key lime pie. This baby costs $7 a slice, but damn...that was heaven. Every time my birthday rolled around all I wanted was just a slice of raw key lime pie from Blossom Bakery. One birthday I realized, "I can make this myself." And make it, I did. Now I don't wait for special occasions. Every day is a special occasion. In Guatemala, we are blessed with an abundance of avocados and limes, so basically this cake is just asking to be made all the time. A few friends asked for the recipe a while back and I just came across the email, so now I'm gifting it to YOU! I know I promised exact amounts but....someday10154639_10152099796594472_255118087_n

Avocado Key Lime Pie
 
Crust:
Pecans or walnuts
Shredded coconut
Dates
Pinch of salt
Coconut oil (only add if the consistency is too dry after you've blended all the other ingredients)
 
Blend in the food processor until it sticks together and press it into a pie pan.
 
Filling:
4-8 avocados (if it's a small pie you may even only need 3)
Juice from limes ( I use 3-4 large limes, but start with a few and decide how lime-y you want it)
Maple syrup (about 1/2 cup)
Pinch of sea salt
Dash of vanilla powder or vanilla extract
Coconut butter and/ or coconut oil (about 1/2 cup) I like to use a combination of coconut butter and oil
 
Blend all that until it's super creamy (note: I don't use cashews because I prefer just avocados, but they are a perfectly reasonable thing to add. Play around and see what you think tastes best)
 
Put the filling on top of the crust and put it in the fridge overnight.
Eat lots and be happy!
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Thanks to Shawnee and Jeannine for the photos!