| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 8 slices of pie |
Ingredients
- 3 tablespoons vegetable oil, plus more for the pan
- 10 whole graham crackers
- 2 tablespoons sugar
- 3 tablespoons unrefined coconut oil, melted
- 2 ripe avocados, peeled and pitted
- 1 15-ounce can sweetened cream of coconut
- 1 tablespoon grated lime zest, plus 1/3 cup fresh lime juice (from about 6 limes)
- 1/4 teaspoon salt
- 1 1/2 cups frozen coconut whipped topping (from one 9-ounce container), thawed, plus more for serving
Instructions
- Preheat the oven to 350˚. Coat the bottom and sides of a 9-inch pie plate with vegetable oil. Pulse the graham crackers and sugar in a food processor until finely ground. Add the vegetable oil and coconut oil and pulse until the mixture looks like wet sand. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake until set, 12 to 15 minutes. Transfer to a rack; let cool completely.
- Clean out the food processor. Add the avocados, cream of coconut, lime zest and juice and salt and puree until smooth. Pour the mixture into a large bowl and fold in the whipped topping until combined. Spoon the filling into the crust and smooth the top. Freeze until firm, about 6 hours. Serve with more whipped topping.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 571 |
| Total Fat | 39 g |
| Saturated Fat | 21 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 39 g |
| Protein | 4 g |
| Cholesterol | 36 mg |
| Sodium | 180 mg |
Reviews
This is easy, different and ridiculously delicious! Followed directions first time around and it was a huge hit especially with my lactose intolerant friend. Second time around I got lazy and used a ready made crust. It’s all about the filling anyway. Next time I’ll make the crust with ginger snaps.
This baby has some strong flavor to it and is great for a summertime cookout. Unfortunately, my avocados weren’t as ripe as I’d hoped, so I swapped one out for a banana to keep with the tropical profile. It worked well and with a prepared crust, this is ridiculously easy.
This was delicious. Like key lime pie but not as tart. I did notice what I think is a mistake – I only needed 2 limes for 1/3 C lime juice which was also plenty for 1 Tbsp. of lime zest.
Have not made this yet, but where does one find frozen coconut whipped topping??
This pie is amazing! It really tastes more like a key lime pie than anything, with a touch of coconut. It is well worth the extra expense of the coconut frozen whipped topping, but if you can’t find it I would think regular whipped topping with a dash of coconut extract would do the trick. The only issue I had was getting the crust to release cleanly from the pan; I did oil it per the instructions, but I would probably go a little heavier with the oil next time. I also think you could get by with a store bought graham cracker crust in a pinch. Don’t let the avocado put you off, you really don’t taste it at all.
Better than traditional keylime pie.