Dessert Stefano Faita

Avocado Key Lime Pie

By In The Kitchen With Stefano Faita

Yield: 6 to 8 servings

Coconut Date Crust
1 1/4 cup unsweetened shredded coconut
1 cup pecans
Pinch sea salt
1/3 cup pitted Medjool dates, roughly chopped
1 tsp. vanilla

Avocado Key Lime Filling
3 avocado
1 tbsp. lime zest
1/4 cup fresh lime juice (about 2 limes)
1/2 cup honey
2 tbsp. coconut oil

Whipped cream, for garnish (optional)
Lime zest, for garnish (optional)
Raspberries, for garnish (optional)


Coconut Date Crust
Add coconut, pecans and salt to food processor. Pulse to combine. Add dates and vanilla. Pulse to combine. Add to 9-inch pie pan. Press the crust firmly into the bottom and up the side of pan. Set aside.

Avocado Key Lime Filling
Add avocado, lime zest, lime juice, honey and coconut oil to food processor. Pulse until smooth.

Scrape filling into coconut date crust. Spread evenly. Set in fridge, covered, about 30 minutes. Garnish with whipped cream, lime zest and raspberries. Best served the same day.