Avocado Cream Pie & Co-Hosting Fiesta Friday

Today I’m excited and honoured to be co-hosting Fiesta Friday with the lovely Prudy @ Butter, Basil & Breadcrumbs. Fiesta Friday is regularly hosted by Angie over at The Novice Gardener. Angie is a great host and I’m very excited to be temporarily stepping into one of her shoes. Prudy & I will be visiting all of you to check out what you’ve brought to the party!  I’ve been linking up with Fiesta Friday for a while now and I really enjoy hanging out with this wonderful group of people every week. It is a great way to meet like minded bloggers who are supportive and genuinely interested in what you have to say. If you haven’t visited this great weekly collection of recipes as yet, please go now, and If you’re a food blogger, join the party and link your recipe! So what did I bring to the party? Avocado Cream Pie with a Date Nut Crust & Coconut Whipped Cream. Whew! That was a mouthful. I have an Avocado guy. How cool and mysterious does that sound? Need an Avocado? I know a guy *does nonchalant chin nod*. After being persuaded to buy 3, my Mom called me to tell me she had a large avocado to give me. So what’s a girl to do? Yep, that’s right. Make dessert. Although the recipe is very dessert-ish, it is surprisingly light and filling at the same time and I actually didn’t feel guilty when I had one for dinner. The coconut whipped cream part of the recipe isn’t mine – it was adapted from Angela at Oh She Glows, one of my favourite vegan blogs. I’m not vegan, but that doesn’t make the recipes any less delicious.

Avocado Cream Pie w/ Date Nut Crust & Coconut Whipped Cream

• Servings: 3-4
• Difficulty: easy
• Print

Date & Nut Crust

Ingredients

1 Cup Walnuts

1 Cup Pistachios

1 Tbsp Shredded Coconut

4 pitted Medjool Dates

 

Avocado Cream Pie

Ingredients

1 Medium Avocado

2 tbsp Mascarpone Cheese

1 tbsp fresh Lemon Juice

2 tbsp Coconut Whipped Cream

½ tbsp. Agave / Honey

Instructions  For Crust: Combine all ingredients in food processor. Dough should be slightly sticky. Press with damp hands into pie plate / tart pan and bake at 350 degrees for 10 minutes. Remove from oven and allow to cool. For Pie: Combine avocado flesh, mascarpone, coconut whipped cream, lemon juice & agave / honey in mixing bowl. Whip for about 3 minutes until smooth and slightly fluffy. Spoon into prepared pie crusts & chill in refrigerator for 10 minutes. Top with a dollop of coconut whipped cream or whipped cream & shredded coconut or finely chopped nuts, if desired.  

A few notes: I made the whipped cream in the same mixing bowl as the avocado filling without washing it. Any recipe that lets me reuse a bowl without having to wash makes me very happy. This recipe should work quite nicely in a regular pie plate or tart pan although I used 3 small tart pans. While the dish has 3 prep elements, assembling it take very little time. It can be prepared a day in advance because the lemon juice helps the avocado from oxidizing and turning that sickly shade of green/brown. The pie actually kept quite well in the fridge for about 4 days, although it lost a bit of the lightness and freshness that freshly whipped avocado has.   Alternatively, you can use regular whipped cream as the topping and omit it from the pie filling completely. It would be a shame though since the coconut flavours the filling quite nicely. I would think that coconut extract or a few drops of coconut oil should be a nice replacement. If you try it that way, share your results in the comments below. Be sure to check out the other recipes at Fiesta Friday, and I’m sure I’ll speak to some of you very soon 🙂 Happy Weekend!

Update: This recipe has been certified as “yummly” 🙂