Creamy Lime Pie

Happy Pi Day!  Here is a luscious key lime type of pie that can serve as a St. Patrick's or April Fool's pie as well.  Don't worry, it is absolutely silky and delicious and, dare we say, slightly more nutritious than your typical key lime offering, though richer and very satisfying as well.  It comes from our local fruit market.

Avocados are one of those super foods that just do so much good for the body! Avocados are a source of vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium.  (Just about everyone is magnesium deficient.)  They also provide lutein, beta carotene, and omega-3 fatty acids, and contain high levels of healthy, beneficial fats, which can help a person feel fuller between meals. In this case, those healthful fats can help slow the absorption of carbohydrates and help maintain a more even blood sugar after indulging in this treat!  As an added bonus, they contribute to a super creamy, decadent filling.

 This version of key lime pie is naturally egg free for those with allergies, and can also be made vegan for your friends that prefer it that way by using sweetened condensed coconut milk, ½-¾ tsp agar flakes for the gelatin, and vegan grahams and butter.  Then top it with non-dairy whipped topping or whipped coconut cream.  (Note that the coconut milk comes in different sized cans and will take more than one.) It is also perfectly acceptable to use a pre-made crust if desired.  (One change I made to this recipe was to reduce the gelatin quantity.  The filling will set fine, but I wanted less of a noticeable gelled texture and more of a creamy texture.) My kiddo that does not typically like pies loved this one!  When I told her about the avocados she was highly amused.  Evidently a tik-tok personality she likes made a similar vintage pie so she guessed right away when I asked her what she thought made it green.  My eldest actually came and asked for another piece the next day!  This kiddo usually does not go back for seconds.  Pie wins.

Creamy Lime Pie

⅓ cup lime juice
¼ cup lemon juice (I used Meyer lemons this time, which are not quite as tart as regular)
1 tsp unflavored gelatin (reduced from a whole packet)
3 mashed avocados (~1½ cups mashed avocado)
1 14-oz. can sweetened condensed milk
zest of one lime
optional lime twists for garnish

1½ cups heavy cream (use coconut cream or non-dairy whipped topping for vegan)
2 tbsp powdered sugar

Crust:
1½ cups graham cracker crumbs (choose vegan grahams)
¼ cup light brown sugar, lightly packed
6 tbsp butter, (melted) add a pinch of salt if using unsalted butter (use vegan butter for that option)

In a food processor, pulverize graham crackers to fine crumbs.  Pulse in the brown sugar until no lumps remain.  Add melted butter and pulse until mixture is evenly moistened.  Press the mixture firmly across the bottom and up the sides of a 9" pie pan.  Place in the freezer to chill. (Alternatively, you can bake the crust in the oven at 350ºF for 10 minutes.)

In a small bowl, combine juices and gelatin so there are no lumps, and set aside.  Halve and pit the avocados and scoop out the fruit.  In a blender or food processor combine avocados and milk.  Process until very smooth.  (It will be quite thick.)  Heat the lime juice mixture just until gelatin is melted, 20 seconds in the microwave or stirred over low heat.  Add juice mixture to avocado mix and blend.  Immediately pour into prepared pie shell and chill 4 hours.

For the topping, whip the cream with the powdered sugar until stiff peaks form.  Scoop or pipe onto the edge or center of the pie as desired.