End your meals on a light and sweet note with this no-bake avocado pie. Made with only a blender and left to chill overnight, it retains all the natural goodness the ingredients have to offer.
We were also very health-conscious while developing this recipe. The ingredients are chosen and measured with health guidelines in mind, while still ensuring the pie has a delectable taste. It’s a guilt-free way to indulge in your favorite dessert.
Is Avocado Pie Healthy?
This avocado pie is as healthy as a creamy pastry can possibly be. The main ingredient, avocado, has some great health benefits, such as potentially improving digestion, reducing the risk of a stroke, and maintaining healthy cholesterol levels.
This pie also contains gelatin and has a decent level of protein from collagen. This macronutrient is essential to keep the body energized and functioning well. It has also been linked to hair growth.
Overall, the dish contains 230 calories, with 3.9 g of saturated fat, amounting to 17% of our recommended daily limit. We also ensure that the sodium level is kept to a minimum, with only 79.3 mg, strictly following the USDA Dietary Guidelines.
Ingredients for Avocado Pie
This pie uses avocado as the main ingredient along with a few other pantry staples. You don’t need to prepare much with these ingredients, so it’s a straightforward process throughout.
1. For the crust:
- Graham crackers
Cinnamon-flavored graham crackers are an excellent choice for a crunchy yet tender crust. Their mildly sweet and toasty taste serves as a lovely base for the avocado filling to go over the top.
The crackers are naturally crumbly, but this ingredient will hold them together seamlessly. Microwave it for 30 seconds to fully melt the butter and make it easier to use. Make sure you keep the sodium level at a minimum and preserve the general taste by using unsalted butter.
2. For the filling:
Ripe avocados are ideal for achieving that creamy texture and buttery sweetness. Choose ones that are soft to the touch but not too mushy. The colors may vary from one kind to another, but the most popular one, Hass avocado, turns almost black as it ripens.
As the avocados will eventually be blended, all you need to do for this fruit is to remove the pit, score the flesh into small chunks, then scoop it out with a spoon. Leave a few small cubes for garnishing later on.
Our recipe uses gelatin sheets to thicken the texture and enhance the natural smoothness of the avocado. The result is a mousse-like consistency to the pie filling, which is quite refreshing. Additionally, this flavorless ingredient also helps stabilize the pie’s overall structure.
Since the avocado is the highlight of this pie, we decided to keep it simple with the seasonings. We use only the basics, such as sugar, salt, lime juice, and lemon juice to kick the flavors up a bit and especially to add a zesty undertone. The citrus juice will also help to slow down the browning process of the avocado mixture.
- Dairy products
Whole milk and cream cheese are used here to enhance the toothsome taste and smooth out the pie’s texture. We recommend that you use brick cream cheese as it’s more condensed and richer than the tub kind. If you are lactose intolerant, you can replace these products with your preferred dairy-free versions.
3. For the garnish:
An optional topping we’d recommend is pistachios. This type of nut brings an earthy finish to an otherwise sweet pie. The crunchiness also contrasts quite nicely with the creaminess from the pie filling.
This aromatic herb isn’t used to directly add flavor to the pie but to garnish and leave a lingering sense of coolness. It also makes the overall pie look so much more striking at first glance.
How to Serve Avocado Pie
This pie tastes best when it’s cool, so make sure it’s well-refrigerated before you serve. Our recipe offers 12 servings in one pie, so you will have no problem sharing it with friends and family. Its delicate and delightful sweetness will blend right into any meal, whether it’s a holiday party or just a simple dinner.
If you’re looking for something more autumnal and heart-warming, give our Pumpkin Pie Recipe a try!
How to Store the Leftovers
This avocado pie can be kept in the refrigerator for up to two days. However, the filling will loosen, and the crust will get more crumbly over time, so it’s best to eat it as soon as possible.
How to Make Avocado Pie
- 5 oz graham crackers plain or honey flavored (includes cinnamon)
- 2 1/2 tbsp unsalted butter
- 30 oz avocados peeled and pitted
- 0.5 oz pistachio
- 12 mint leaves
- 20 g gelatin
- 1/2 cup sugar
- 1/8 tsp salt
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1/2 cup milk whole
- 3 oz cream cheese
- In a food processor, blend 5 oz graham crackers until finely ground.
- Melt 2 1/2 tbsp unsalted butter in a microwave for 30 seconds, then add to the blended crackers and mix until combined.
- Line a baking sheet along the side of the pie pan. Spread the crust mixture evenly over the bottom. Use a sturdy cooking utensil to gently press it into the pan, starting from the side, then move slowly into the center. Refrigerate when done.
- Soak 20 g gelatin in cold water for several minutes to soften it. Remove and gently squeeze out any excess water. Microwave for 30 seconds to dissolve the sheets completely.
- Blend 30 oz avocados with 1/2 cup sugar, 1/8 tsp salt, 1 tbsp lime juice, 1 tbsp lemon juice, 3 oz cream cheese, and 1/2 cup milk until creamy and smooth.
- Pour the blended mixture into a bowl, then add the gelatin. Use a large spoon or rubber spatula to evenly whisk together all the ingredients.
- Take out the pie crust and distribute the filling all over the top.
- Refrigerate for 8 hours or overnight to set.
- Garnish with 0.5 oz pistachio, cubed avocados, and 12 mint leaves. Cut into slices, then serve.