Avocado Lime Pie

did you miss me?

the last 4 weeks saw very little cooking and zero blog action take place.  understandable, since everything kitchen-like was boxed up and awaiting shipment to our temporary home.

our family quickly became accustomed to take out, alternating between subway, famoso, and our favourite vietnamese restaurant.  truthfully the kids loved it, they were great sports when it came to our picnic approach to eating (as in without furniture, on the floor and paper plates)

i'm happy to report the move went smoothly and we are now beginning the exciting process of building our dream home.  of course that means we are in transition for the next 10-12 months but it will all be worth it in the end.

(please remind me of this in a couple months when i'm knee deep in paint swatches, cabinet choices, and flooring selections)

since it's my first post back it's going to be a good one.  i owe you guys that much...

it comes courtesy of a lovely friend and talented baker, "C" who aside from joining me in a 10km stampede road race yesterday, also hosted a fantastic dinner party afterwards.  (disclaimer: i was not this productive, i went shopping, took a bath and played scrabble)

i first met C at Anejo just over a year ago and we immediately bonded over guacamole and an avocado lime pie.  you can tell a lot about a person by their food choices and i have to say, she's a keeper, our love of avocado runs deep and proves my point.  she also shares my appreciation in making healthy substitutions when it comes to cooking and proves this with this with her take on our anejo favourite. creamy, delicious, and heavenly, avocado lime pie, healthified.

#yourewelcome

#havetwoslices

Avocado Lime Pie

Ingredients:

graham cracker crust

1 1/2 cups graham cracker crumbs

1/4 cup sugar

6 Tbsp coconut oil

filling

2 ripe avocados

1/2 cup fresh lime juice

1/4 cup honey

1 Tbsp coconut oil

1 tsp lime zest

Method:

Preheat oven to 350F.

mix together crumbs, sugar and coconut oil in a small bowl.

press mixture into a 12-inch spring form pan and bake for 10 minutes or until slightly brown.

in food processor blend filling ingredients until smooth and creamy.

adding in extra lime or honey to taste.  pour filling into pan, smooth with spatula.

sprinkle with lime zest

freeze pie for 2 hours.  Allow to sit at room temperature for 10 minutes before slicing.

serve with fresh fruit, such as strawberries or nectarines.