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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!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Keyword:
avocado
Servings:
10
Author:
Emily
Ingredients
1
cup
almonds
½
cup
shredded unsweetened coconut
1
cup
pitted medjool dates
Pinch of pink salt
½
teaspoon
ground vanilla beans
or extract
¼
teaspoon
coriander
optional
Splash of water
to help blend, if needed
Filling:
2
ripe avocados
1
small
zucchini
peeled, finely shredded & squeezed dry, (about ⅔ cup)
½
cup
maple syrup
or honey, to taste
⅓
cup + 1T
lime juice
from 2 large limes
Zest of 2 large limes
(reserve some for garnish)
1 ½
teaspoon
vanilla extract
⅛
teaspoon
pink salt
½
cup
coconut oil
melted & cooled
¾
cup
fresh strawberries
diced. (add 1-2 teaspoon cane sugar if berries are tart)
Zest & fruit for garnishing
sliced strawberries, kiwi, lime, coconut shavings, and zest are all great options
Instructions
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!
Notes
To store: keep refrigerated for up to 5 days. Freezing not recommended.