I’ve cooked up a lot of amazing makeovers over the years, but this one for Key Lime Pie really takes the cake (or shall I say, pie?). My Avocado Yogurt Key Lime Pie is made with Greek yogurt, agave, light coconut milk, and avocados, and it tastes like the real thing.
Disclosure: I created this recipe for the California Avocado Commission.
Key Lime Pie is often made with ingredients like sweetened condensed milk in the filling and lots of butter in the crust. I reinvented — and healthified — both, with my latest recipe for California Avocado Yogurt Key Lime Pie.
To replace the thickening power and sweetness of the sweetened condensed milk, I use luscious avocados, Greek yogurt, agave, light coconut milk, and gelatin. Don’t be intimidated by the gelatin … it’s easier to use than you may think!
- Serves: 10
- Serving size: 1 Slice
- Calories: 220
- Fat: 11g
- Saturated fat: 2.5g
- Carbohydrates: 27g
- Sugar: 1g
- Sodium: 100mg
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg
- 2 ripe, fresh California avocados, quartered, peeled and seeded
- ½ cup non-fat vanilla Greek yogurt
- ½ cup light agave nectar
- Zest of 1 lime
- ½ tsp. vanilla extract
- ½ cup light coconut milk
- ½ cup lime juice
- 1 envelope unflavored gelatin
- ½ cup unsalted, whole roasted almonds
- 7 whole graham crackers (14 squares)
- 3 Tbsp. granulated sugar
- ¼ tsp. salt
- 1 Tbsp. unsalted butter, melted
- 1 egg white
- Raspberries, light whipped cream, or toasted shredded coconut (optional)
- Place avocados in the bowl of a food processor with the yogurt, agave, lime zest and vanilla extract; pulse until well combined. Scrape down the sides of the bowl as necessary. Set aside.
- Place the coconut milk in a small saucepan and bring to low boil. Set aside. Place the lime juice in a large bowl. Sprinkle the gelatin over the juice and let stand 1 minute. Gently whisk in the hot coconut milk. Continue to whisk until the gelatin completely dissolves, about 5 minutes. Stir in the avocado mixture until well combined.
- Preheat the oven to 350°F.
- Place the almonds in the bowl of a food processor and pulse until coarsely ground. Add the graham crackers, sugar and salt and pulse until finely ground. Add the butter and egg white and pulse until evenly moistened and combined.
- Press the crumb mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake 10 to 12 minutes, or until fragrant and golden. Cool completely before filling.
- Pour the mixture into the prepared pie crust. Carefully transfer to the refrigerator and chill, uncovered, until firm, about 3 hours. Garnish with optional toppings. (Store leftovers in the refrigerator, and cover with plastic wrap.)
All I use in the crust is one tablespoon of butter. Imagine that! Almonds, which are naturally rich in the good-for-you monounsaturated fats, help to moisten the crust.