Avocado Pie (and a Great Gluten-Free Pie Crust)

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Maggie at She Let Them Eat Cake is hosting Go Ahead Honey, It’s Gluten-Free this month. She chose Springtime Brunches as the theme. At first I was a little stumped.  But after some thought, I remembered an avocado pie that I made for my sister-in-law’s wedding shower. The bright green color screams spring to me. While not exactly traditional, I think it’d make a great brunch addition. It’s quirky. It’s cool and creamy and tangy all at once. The perfect dish to add a little pop to a spread.

For the crust:

For the filling:

  • 4 ripe avocados
  • 6 tablespoons lime juice
  • 2 tablespoons agave nectar

  1. Start by making the crust. Heat an oven to 325 degrees Fahrenheit. Place nuts in a food processor and pulse until nuts are ground. Then add the coconut oil and agave nectar. Pulse again until thoroughly incorporated. The mixture should hold together when pressed.
  2. Press mixture into a pie dish, taking care to press up the sides.
  3. Bake for 10-15 minutes, until the edges are just starting to brown. Remove and allow to completely cool.

  1. Once crust is cool, start on the filling. Place avocados, lime juice and agave nectar into a food processor and process until completely smooth. Spoon into pie crust. Refrigerate at least two hours to allow the avocado cream to set.
  2. Garnish with fruit just before serving.

(Makes 1 pie)

My pie plate is 9 1/2 inches. I think anything in the 8-10 range should work.

The crust doesn’t actually need to be baked. Baking adds a toasted flavor. If you decide not to bake, refrigerate the crust before filling to help the crust set. If you are going to bake, watch the crust carefully. Nuts burn much more easily than regular pie dough. Light browning is what you are looking for.

You could add a little agar agar to the avocado cream to achieve a firmer set. I pondered this, but that was adding extra work so I skipped it in the end.

Check back at She Let Them Eat Cake at the end of the month to see all the Springtime Brunch recipes.

This recipe is also making an appearance in Seasonal SundaysSlightly Indulgent Tuesday, Gluten-Free Wednesdays and Full Plate Thursday.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. I love how creative and healthy this is! Did you leave the skins on the almonds or blanch them before you ground them up?

  2. I left the skins on. Much easier that way. ;)

  3. Oooo..I’ve been DYING to try an avocado pie! It really is so pretty for the season! Great job:)

  4. Wow, an avocado pie? You’ve intrigued me with this recipe. It definitely sounds like a healthy and delicious dessert. I have a sweet treat linky party on my blog (it’ll open up tonight) and I’d like to invite you to stop by and link your pie up. http://sweet-as-sugar-cookies.blogspot.com

  5. Why thank you Donna. Lisa, I’ll have to check it out.

  6. This pie is awesome, has a beautiful color and a great combination of flavor. I can’t wait to try it. It looks like a great recipe! Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  7. I LOVE LOVE LOVE this recipe! It’s fantastic. Your crust sounds so good, I really want to give it a shot! Thank you so much for joining in on this month’s Go Ahead Honey. I would be so happy to see this pie at my brunch table.

  8. Kalina, this looks divine! I had never used avocados in anything sweet, but when we were in Hawaii in December I tried my first avocado shake. I was hooked. I now make them all the time. :) This looks like a great addition to the sweet avocado recipes!

  9. @MizHelen and Maggie: Thank you!

    @Tressa: There’s an Asian restaurant we like that’s known for it’s miles long list of shakes/smoothies. Avocado shake is one of my favorites. It’s so creamy and perfect and not what you’d expect.

  10. I love your photos! This recipe also looks awesome!

  11. Thank you Vicky. I’m slowly getting better.

  12. wow, i am excited to try this recipe out!

  13. Glad to hear it! It’s pretty darn easy, and a nice change of pace from most pies.

  14. Would it be possible to substitute honey or maple syrup for the agave nectar?

  15. Marissa, I have not tried that yet, but I don’t see any reason that it shouldn’t work. I’d be careful with the maple syrup, just because I’m not sure if maple and avocado make a good pair, but who knows maybe they do.

  16. Hi I wanted to know what food processor do you use? I’m looking to purchase my first one, any recommendations? Also, what is a good substitute for agave nectar?
    Thanks!

  17. I have an older version of the Black and Decker Power Pro. I’ve had it maybe 5 years or so, I like it, but I’ve never owned any other food processors so I don’t really have much point of comparison.

    I’ve never tried to make this recipe without agave nectar. I’d imagine honey would do, although the taste will be slightly different.

  18. This sounds amazing and I have been searching for a really good gluten free pie crust. However, I am allergic to pistachios and cashews. Could the Pistachios be substituted with anything else?

    • I can tell you from experience that pecans work very well as a substitute. I made a cheesecake with pecan crust and it was delicious :)

  19. I have not tried other nuts in the crust, but my guess is any other nuts would be suitable. Go with your favorite.

  20. Elizabeth Andersen says:

    I love this recipe. I always top it with garden fresh blueberries (or frozen from-the-garden blueberries). Blueberries and avocado go so well together!

  21. Garden fresh blueberries, lucky you!

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