As soon as I heard about Shauna Ahern’s (aka The Gluten Free Girl) Pie Party with two simple rules 1) make a pie and 2) blog about it on July 5 – I knew I was in. But what to make? Fruity, savory, frozen, boozy? My mind whirled with the possibilities.
It seems like any summer fruit I buy doesn’t have a chance of ending up in a pie as my family consumes the sunny goodness within the day. Recently, I was flipping through the gorgeous and prolific cookbook: My Sweet Mexico by Fany Gerson. The recipe for Helado de Aguacate (Avocado Ice Cream) is to die for – and so simple. And since I’m on a lime kick these days, this pie recipe was born.
The dietitian in me knew I could tweak the original recipe, since avocados provide a healthy dose of the monounsaturated “good fats” (not to mention nearly 20 vitamins/minerals), which contribute to their amazing creamy flavor. This makes it easier to use reduced fat dairy in an ice cream formula but still have a rich tasting outcome. I also reduced the sugar and added some thick Greek yogurt so the lime flavor really shines through.
As for the pie crust (if you have the willpower not to eat the ice cream before filling the pie,) I opted for a less sweet coconut plus chocolate combo but think the avocado would also work well with a graham cracker or a cookie type crust.
And since the avocado is technically a fruit, I guess I ended up making a fruit pie for the Pie Party after all.
Avocado Lime Ice Cream Pie with Chocolate Coconut Crust
Filling adapted from My Sweet Mexico
3 tablespoons unsalted butter
2 ounces semisweet chocolate
1 ½ cup unsweetened coconut, toasted
3 avocados, pitted
1 cup 2% milk
¾ cup sugar
½ cup nonfat Greek yogurt
¼ cup lime juice (about 2 limes)
In a small saucepan over low heat, melt butter and chocolate, stirring frequently.
Remove from heat and mix in coconut.
In a greased pie pan, pour in the crust mixture and gently press until bottom and sides are covered. Chill in refrigerator for 1 hour.
In a blender or food processor, add avocados, milk, sugar, yogurt and lime juice. Blend until smooth.
Pour into ice cream maker and follow manufacturer’s instructions. Once you reach “soft serve” consistency, pour into and spread over pie crust.
Freeze until firm (at least 2 hours.) Before serving, let stand at room temperature before serving.
I hope this day finds you enjoying a piece of homemade pie. What is your favorite pie to eat and/or make?
Twitter Party Alert! If you love kitchen gadgets or any reason to get in the kitchen, join my co-host Janel Funk (of Eat Well With Janel) and I for our upcoming #kitchentool party this Sunday, July 10 at 8 pm EDT. We’ll be chatting about grilling tools, favorite foods to grill and grill recipes during the hour while giving away some fab prizes from our partner @amazingavocado (hmmm, I think I need to try grilled avocado ice cream next time around.) Follow me @tspbasil and @dietitianjanel – no RSVP needed!
Disclaimer: @AmazingAvocado is a paid sponsor of the July #kitchentool chat but my thoughts and the recipe adaptation for this post are my own.