This pie was so good, all traces of it have disappeared. Including photos. (Actually, I’m experiencing technical difficulties on my end, so please bear with me till those are fixed.)
In the meantime, let me tell you to not make this pie, if you’re seeking to do your waistline a favor. Because it is SO good that you will want to eat the entire pan. Speaking from experience, you probably will. So the best thing to do would be to forget this recipe ever existed.
However, if you want the sublime creaminess of avocado paired with coconut oil, limes and a graham cracker-date crust, read on.
My friend Dan and I adapted this recipe, which we entered in Furnald’s AvocadoFest. We Avocado-Kedavra’d the competition in the creative component of the contest, so I suppose this pie is award-winning. (Even if it weren’t, it’s still definitely worth eating!) We added more honey and substituted the almond pulp in the crust for graham crackers because they’re what we had on had. Also, we melted a layer of Mexican chocolate on top, a token of my last trip home. (If you haven’t heard of Mexican chocolate, read about it here. I used Nestle Abuelita chocolate, which is the same thing as Ibarra, but for some reason I couldn’t find my usual Ibarra at home over break.) The cinnamon in the chocolate complemented the avocados perfectly!
The best part about this recipe is that it requires no baking. Simply layer the crust and filling, and then refrigerate till firm, or until you can no longer resist!