I just have a thing for pies. Summer pies, autumn pies, winter pies, spring pies, savory pies and sweet pies. I love it all. Something about the combination of a crumbly crust topped with some divine mixture. Usually my favorites are silky smooth fillings. While we associate pies with colder weather and how they warm us up! I refuse to believe I should wait for colder periods to have a slice of heaven especially that I live in California at the moment where cold weather is a rare occasion. I came up with the Avocado Key Lime Pie for a number of reasons:
1. I wanted to make use of the abundance of avocados my uncle has in this land (thank you uncle).
2. I always loved the raw lemony pies in health conscious cafes but they always left me feeling extra heavy.
3. I wanted to make something that fresh for the summer.
4. I wanted it to have a cooling effect on the body rather than the normal warming effect that most pies have.
The reason why I used key limes instead of lemons is because while both lemons and limes have a sour taste their after effect on the body is different. Lemons have a heating after effect on the body. Think about it this way: have you had lemon water in the morning? How do you feel? Do you feel the heat in your stomach once you have it? Yup that’s it! It’s heating the body and I certainly did not want that effect when people had my summer pie. Who wants to be overheated in the summer! Limes on the other hand have a cooling effect on the body. You eat them and they taste sour, but once in your body and processed they help cool you down! So it’s a win-win situation. I get to have the fresh taste of lemons but with the opposite effect when using limes making this pie more fit for hot weather.
Make sure you consume this pie 3 hours away from any other meal or alongside your main meal.
½ cup buckwheat flour
½ cup oat flour
¼ cup desiccated coconut
¼ cup tapioca flour
A pinch of salt
4 tbsp ghee
2 tbsp maple syrup
Preheat the oven at 175° C. Grind the desiccated coconut in a coffee grinder. Add the dried ingredients first, buckwheat flour, tapioca flour, salt, and desiccated coconut and mix them well together. Now add the ghee and maple syrup and mix it with your hands making sure you get ghee on all the dried ingredients. If the dough feels very dry then add a tbsp of cold water. Put the dough in the fridge for 10 minutes. Grease a 9 inch round pan with coconut oil or ghee. Take out the chilled dough and press it into the round pan that had been greased. Put it in the oven on the middle shelf for about 15 minutes or until the crust is browned. Take it out and let it cool down completely.
2.5 medium to large avocados
½ cup coconut oil
½ cup full fat coconut milk
Juice of 12 key limes
1 tsp vanilla extract
½ cup maple syrup
¼ tsp salt
Cut the avocados in half, remove the pit, and scoop them out into a blender. Add in coconut milk, juice of the key limes, maple syrup and vanilla into the blender. Melt the coconut oil first then add it in before you start blending. Blend the mixture really well then scoop it out into a bowl, cover it, and place it in the fridge.
Once the crust has completely cooled down, spread the filling all around in an even way. Put it in the freezer for about 15 minutes then it’s ready to serve. You can top it with more desiccated coconut.
Instagram, Facebook, Linkedin