Avocado cream pies

It’s been a long time since my last post – since May! I just gave up on it for a little while; blogging is a lot more work than what it looks like. But, I really had to post this because avocado is the best thing EVER.

There were all these avocados sitting around ripening faster than I could eat them so I decided to make something. I thought, since avocados are green, I could make key lime pies. A traditional key lime pie contains milk, cream and eggs, but my pies are 100% vegan! The first time I tried this recipe I used lemon juice and the pies turned out just as good. As a warning, they turn out quite sour! If you like them sweeter, feel free to add in your desired amount of sweetener (I only used 3 packets of stevia).

This makes a small batch; just big enough for 5 people.
And here’s the recipe:

2 ripe avocados (about 200g)

1/2 soy yogurt, or other non-dairy yogurt, or dairy yogurt

1/2 tsp vanilla extract

Zest from 1 lime

1/2 cup non-dairy milk (I used almond milk)

2 1/2 tsp agar agar powder (7g), or 1 envelope gelatin for non-vegan

1/2 cup lime juice (I used lemon my first time)

5 graham crackers, crumbled

1. In a blender, process the avocado, yogurt, lime zest and vanilla. You can add the sweetener at this stage as well.

2. Sprinkle the agar over the lime juice and mix until combined.

3. Bring the milk to a boil, then take it off the stove. Then, pour the hot milk into the lime-gelatin mixture and whisk until everything is combined.

4. Pour the milk mixture into the blender and pulse one more time to make sure everything is mixed well.

5. Set up 5 muffin cups. Take the graham crackers and crumble them as small as possible. Then, divide the crumbs among the muffin cups evenly.

6. Pour the avocado mixture into the muffin cups over the cookie crumbles.

7. Transfer pies to the fridge to chill for 2-3 hours. And, you’re done!


This recipe was adapted from: http://www.californiaavocado.com/recipe-details/view/31647/california-avocado-yogurt-key-lime-pie