Strawberry Lime Avocado Pie

Strawberry Lime Avocado Cream Pie

Sneaky little pie. It’s got a secret ingredient.

It’s packed full of fruits and veggies that are actually GOOD for you! So it’s completely guilt free, right? 😉

Strawberry Lime Avocado Pie
Strawberry Lime Avocado Pie

So creamy and sweet with tangy lime with bits strawberry throughout. You would never know there is an entire ZUCCHINI hiding in this pretty pie.

Strawberry Lime Avocado Pie 5
And the crust is my go-to favorite for creamy pies and vegan cheesecakes.

It’s almonds, dates and coconut with  a touch of pink salt and vanilla beans. LOVE. A little salty and chewy. Mmmm.

I added coriander to this crust because I think the flavor pairs really well with lime, but it’s totally optional.

Pretty is so much more than the outside. It’s what you’re made of. Use beautiful real-food ingredients, and your pies will be oh so pretty!

Strawberry Lime Avocado Pie

Strawberry Lime Avocado Cream Pie

You won't believe this Strawberry Lime Pie is made with avocado and zucchini! So creamy and delicious, but packed full of veggies!
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10


  • 1 cup almonds
  • 1/2 cup shredded unsweetened coconut
  • 1 cup pitted medjool dates
  • Pinch of pink salt
  • 1/2 tsp ground vanilla beans - or extract
  • 1/4 tsp coriander - optional
  • Splash of water - to help blend, if needed
  • Filling:
  • 2 ripe avocados
  • 1 small zucchini - peeled, finely shredded & squeezed dry, (about 2/3 cup)
  • 1/2 cup maple syrup - or honey, to taste
  • 1/3 cup + 1T lime juice - from 2 large limes
  • Zest of 2 large limes - (reserve some for garnish)
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp pink salt
  • 1/2 cup coconut oil - melted & cooled
  • 3/4 cup fresh strawberries - diced. (add 1-2 tsp cane sugar if berries are tart)
  • Zest & fruit for garnishing - sliced strawberries, kiwi, lime, coconut shavings, and zest are all great options


  • Pulse crust ingredients in food processor until sticky crumbles form.
  • Press into parchment lined 7" springform pan or pie dish.
  • Rinse food processor & put in avocado & zucchini. Blend thoroughly, scraping down the sides as needed.
  • Add lime juice, zest, syrup, vanilla and salt and blend again.
  • Stream in oil while the processor is running.
  • Taste and adjust for sweetness/tartness.
  • Fold in strawberries with a spoon, or pulse 1-2 times in the food processor
  • Pour filling over crust.
  • Place in fridge for several hours to set.
  • Garnish any way you like just before serving (so it's fresh). Enjoy!


To store: keep refrigerated for up to 5 days. Freezing not recommended.
Tried this recipe?Tag @emily.likes.food #prettypies!


  • Debbie

    This pie is delicious! I made it for Mother’s Day to take to my daughter’s. It was a hit and no one knew there was avocado and zucchini in. I only had a 8 1/2/” springform pan so I increased the recipe by 1/2 and it was perfect. Thanks Emily for a great pie recipe. I will definitely be checking out your other pies.

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