Avocado Key Lime Pie. #ThrowbackThursday
I whipped this recipe up last year around mid-December, so it is perfect for a #throwbackthursday. It is incredible how the avocado gets lost in the creamy sweet filling. Last year I used sweetened coconut condensed milk, but I switched it out for brown rice syrup on the recipe I posted today.
Since I went vegan, my tastebuds have been on a rollercoaster of trying new flavors and ways to make old dishes differently. When you go vegan, your creativity for food grows, and you appreciate the food increase. Well, at least for me, it has.
Check out the recipe below!
Ingredients for Avocado Key Lime Pie Filling
8-9 Key Lime Juice or Lime Juice (About 1/2 cup)
12 oz Vegan cream cheese
12 oz Brown Rice Syrup to replace the (Coconut condensed sweetened milk)
2 Tbsp flour
1 small avocado
1 tsp lime zest
Vegan Graham Pie Crust - 6 oz
Vegan whipped cream
2 Tbsp Unsweetened toasted coconut flakes
2 tsp Lime Zest
Step 1. Squeeze the juice out of 8 -9 Key Limes. Place the liquid to the side.
Step 2. Add Avocado, Brown Rice Syrup, Lime Juice, Cream Cheese, and 1 tsp of lime zest to a food processor and blend until very smooth texture. 2-3 min
Step 3. Add Key Lime Filling to the pie crust and smooth it out with a spatula.
Step 4. Bake for 20 minutes at 370 degrees.
Step 5. Refrigerate for 2-3 hours.
Step 6. Cut a slice and add vegan whipped cream and toasted coconut flakes. Serve and enjoy.
#vegan #keylime #keylimepie #veganvibes #holidayseason #holidayrecipes #turnipvegan