This is by far the best tasting, healthiest lemon pie I’ve ever had! The crust includes medjool dates, which have a higher potassium level than a banana. Medjool dates also contain vital amino acids which help with digestion and helps cure intestinal disturbances. The filling is made with avocados, so this recipe is dairy and wheat free!
Ingredients:
Crust:
- 1 ½ cups organic unsweetened shredded coconut
- 2 cups organic pecans
- 4 to 6 organic medjool dates
- ¼ cup organic raw agave nectar
Filling:
- 1 ½ organic avocados
- 3 tablespoons freshly squeezed lemon juice
- ¼ cup organic raw agave nectar
- 1 to 2 tablespoons lemon zest
Directions
Crust:
- Combine coconut, pecans, dates, and agave in a food processor and process until the mixture looks like coarse crumbs and begins to stick together.
- Empty the mixture into a 9” pie plate and evenly distribute the crumbs along the bottom and up the sides. Once the crumbs are distributed, press it all in firmly with your hand until it’s all packed together.
Filling:
- Combine avocados, lemon juice, agave, and lemon zest in a food processor and process until smooth. Then using a spoon spread the filling over the crust. Chill the pie for about an hour before serving, then enjoy!
May 9, 2011 at 7:46 pm
Thanks for posting the recipe!
I made a similar pie last year.
Just used different nuts and raw honey instead.
Will definitely try yours again!
Can’t wait to lick the spoon after scooping out the avocados (always leaving a little bit extra inside
I recently posted a chocolate avocado mousse on my blog!
Simply divine….and RAW!
May 12, 2011 at 10:43 am
Emma,
What an amazing recipe, my wife and I had it last night and it was so delicious. Thank you for sharing the recipe, we have added it to our recipe book. I have already shared it with my friends and they’re also going to try it. Have a great weekend.
Ryan
June 17, 2011 at 8:53 pm
I had a Lemon-Avocado pie at a local vegan restraunt yesterday. I am trying to recreate it and this recipe looks like it will do the job, the crust was nut-based like this one, so im glad this is almost an exact match. I am neither vegan nor vegitarian, and this pie still ranks #1 for both originality and fresh flavour. I can’t actually tell you what is better about a lemon-avocado pie…. the creamy and zesty filling… or the soft, sweet, buttery nut-crust…mmmmmmm.
July 7, 2011 at 5:28 pm
This pie is just so delicious and refreshing! It is absolutely wonderful! I see this on a few summer picnics…oh yeah!
August 8, 2011 at 12:15 pm
I just made this on the weekend for a family gathering (though I substituted walnuts for the pecans, which is what I had on hand), and it was so tasty. I had my boyfriend taste a little bit of the avocado filling after I filled the pic crust, and he agreed with me that it tasted a lot like key lime pie. Can’t recommend this recipe enough.
April 20, 2013 at 8:44 pm
Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, it ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit…
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