Frozen Avocado Lime Coconut Pie Recipes

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AVOCADO PIE



Avocado Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 11

5 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
Pinch of salt
2 medium hass avocados
1 8-ounce package cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons fresh lemon juice
Pinch of salt
Whipped cream or confectioners' sugar, for garnish (optional)

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Brush an 8-inch springform pan with some of the melted butter. Mix the remaining butter with the graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack.
  • Make the filling: Halve and pit the avocados, then scoop out the flesh and chop. Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed. Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours.
  • Remove the springform ring and slice the pie. Garnish with whipped cream or confectioners' sugar, if desired, and serve immediately (the top will start to brown as the pie sits).

FROZEN AVOCADO-LIME-COCONUT PIE



Frozen Avocado-Lime-Coconut Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 8 slices of pie

Number Of Ingredients 9

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

Steps:

  • 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.

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