Avocado-Key Lime Pie!

        I am pleased to announce that in Phoenix we are beginning to have moments that dip below 100 degrees. (Mainly those moments are in the mornings and in the evenings.) Therefore, my ban on turning on my oven has ended! I made a pan of brownies to take to choir practice on Sunday and everyone was pleased! I am kind of in the mood to bake my husband some oatmeal cookies, which are his favorite. But, for today, I am going to share with you one last no-bake dessert that is surprisingly amazing and creamy. I found the recipe at Life, Love and Sugar and I had to try it. (I must confess, that this time I did toast my graham cracker crust for a few minutes, as she suggested, but you don't have to do that. I just like it better that way.)  Here is how mine turned out! 

Look at the beautiful green color with the sweet toasted coconut on the whipped cream! YUM!

So creamy!

It is going fast!

All Gone! (Do you love my dishes? I purchased them in Germany in the 1980s. I haven't even talked to you about my love of dishes, have I?

        There are people in my family who do not love avocado.  They were afraid to try this dish.  But, bravely, they did and they were amazed that you can't even taste the avocado, but it makes the pie so creamy and the lime flavor is perfect! Paired with the coconut, it is a real hit!  So, head on over, get the recipe and enjoy!

Avocado "Key Lime" Pie (My tweaked version-2020)
1-8oz package softened cream cheese
1 large slightly soft avocado
2/3 c. sugar
1 large lime, zested and juiced
1 c. heavy cream
6 T. powdered sugar
2 T. toasted coconut
1 c. whipped cream
1 graham cracker crust

In a food processor, blend the cream cheese, sugar, avocado and lime juice until smooth.
In a stand mixer, whip the cream with the powdered sugar until peaks form.  Fold in the zest of the lime and the avocado mixture gently but until well blended.  Pour into the crust and chill until set.  Garnish with whipped cream and toasted coconut and a little more zest if you have it. 
​YUM!