This is for Caitlin. And Hope. And everyone else who looooooooves my Avocado pie.
I know it sounds weird, I do. But oooooooooooooh is it tasty!!!!
You can also call it froggie pie or lizard pie or ALIEN pie. The kids end up loving it simply because it is a total avocado green color.
And the adults love it because it’s delightfully different and utterly delicious!
Perfect for a fiesta, BBQ, beach party, taco night or any night, this pie is sure to please!
And it’s perfect for a dinner party with new friends because it’s an instant conversation starter.
Enjoy!
Avocado Pie with Tequila Whipped Cream & Toasted Coconut
Avocado “Lizard” Pie with Coconut Graham Cracker Crust, Tequila Whipped Cream & Toasted Coconut
(Takes about 45 minutes to prepare and needs to be chilled for at least 3 hours)
Crust:
1 1/2 c Graham Cracker Crumbs
1 Tbsp Brown Sugar
1 Tbsp Granulated Sugar
1/3 c Melted Butter
1/2 c Flaked, Sweetened Coconut
Filling:
2 Medium Avocados
1 14-ounce can sweetened, condensed milk
5 Tbsp Fresh Key Lime Juice
1 8-ounce package Cream Cheese (softened to room temperature)
Dash of salt
Tequila Whipped Cream:
1 c Heavy Whipping Cream
1 tsp Vanilla Extract
4 Tbsp Confectioners Sugar
2 Tbsp Tequila
Toasted Coconut Topping
1 c Coconut
Preheat oven to 350.
Put graham crackers in a ziploc bag. Grab a hammer (I knew that was good for something!). On a chopping board, hammer away at the crackers until you’ve got your crumbs.
Mix graham cracker crumbs and sugars. Brush a glass Pyrex pie dish with some of the butter. Be sure to coat the sides and bottom.
Add rest of butter to crumb & sugar mixture. Add coconut. Mix well.
Press mixture into butter-coated pie pan.
Bake for 8-10 minutes at 350.
Make the filling while crust cools.
Cut avocados into halves. Scoop out the insides and toss in blender. Add condensed milk and lim juice. Blend well. Add cream cheese and salt. Mix until smooth and green.
Pour the filling into prepared crust.
Cover with plastic wrap and chill in fridge (preferably for at least 3 hours).
Prepare whipped cream.
In a large bowl, whip cream until heavy and stiff peaks are about to for. Beat in vanilla and sugar. Add tequila. More sugar can be added as desired. Be careful not to overbeat as you don’t want lumps.
For toasted coconut, place coconut on foil. Make a little dish of the foil by folding up edges. Bake at 350 on top rack for 5 minutes or until coconut is toasted.
*If you’re short on time, you can cool crust and pie in freezer for 30-45 minutes to cool quickly.
