Summer cookouts and celebrations will never be the same once you try this unique, luscious summer dessert pie. Every sweet and savory bite will leave your guests green with envy for your baking skills.

Preparation: 20 min

Cook Time: 3 hrs 15 min 

Total Time: 3 hrs 35 min

Ingredients (Serves 10)

• 2 ripe Fresh California Avocados, quartered, peeled and seeded
• ½ cup non-fat vanilla Greek yogurt
• ½ cup light agave nectar
• 1 lime, zested
• ½ tsp vanilla extract
• ½ cup light coconut milk
• ½ cup lime juice
• 1 envelope unflavored gelatin
•  Graham cracker almond crust (see make-ahead recipe below)
  • ½ cup unsalted, whole roasted almonds
  • 7 whole graham crackers (14 squares)
  • 3 tbsp granulated sugar
  • ¼ tsp salt
  • 1 tbsp unsalted butter, melted
  • 1 egg white
•  Raspberries and light whipped cream, for garnish (optional)

Instructions

Graham Cracker Almond Crust

1. Preheat oven to 350°F.
2. Place almonds in food processor and pulse until coarsely ground. Add graham crackers, sugar, and salt; pulse until finely ground. Add butter and egg white; pulse until evenly moistened and combined.
3. Press crumb mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake 10 to 12 minutes, or until fragrant and golden. Cool completely before filling.

Pie Filling

1. Place avocados into food processor with yogurt, agave, lime zest, and vanilla extract; pulse until well combined. Scrape down sides of bowl as necessary. Set aside.
2. Place coconut milk in small saucepan and bring to low boil. Set aside.
3. Place lime juice in large bowl. Sprinkle gelatin over juice and let stand 1 minute. Gently whisk in the hot coconut milk. Continue to whisk until gelatin completely dissolves, about 5 minutes. Stir in avocado mixture until well combined.
4. Pour mixture into prepared pie crust. Carefully transfer to refrigerator and chill uncovered, until firm, about 3 hours. Garnish with optional toppings.
5. Store leftovers in refrigerator, and cover with plastic wrap.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving: Calories 220; Total Fat 11 g (Sat 2.5 g, Trans 0 g, Poly 1.5 g, Mono 6 g); Cholesterol less than 5 mg; Sodium 100 mg; Potassium 340 mg; Total Carbohydrates 27 g; Dietary Fiber 2 g; Total Sugars 19 g; Protein 6 g; Vitamin A 43 IU; Vitamin C 14 mg; Calcium 34 mg; Iron 0.9 mg; Vitamin D 0.9 IU; Folate 35 mcg; Omega 3 Fatty Acid 0 g

© 2012 California Avocado Commission. Visit CaliforniaAvocado.com.