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!
shredded unsweetened coconut
pitted medjool dates
Pinch of pink salt
ground vanilla beans
Splash of water
to help blend, if needed
peeled, finely shredded & squeezed dry, (about 2/3 cup)
or honey, to taste
cup + 1T
from 2 large limes
Zest of 2 large limes
(reserve some for garnish)
melted & cooled
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.