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chocolate avocado cream pie
Janelle Carss

Chocolate Avocado Cream Pie

It's ALWAYS a good time for pie! Let me show you how to make this perfect Chocolate Avocado Cream Pie that will satisfy any sweet tooth!
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 6 people
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 cup pecans, plus 2 tbsp to garnish
  • ¾ cup brown rice flour
  • 2 tbsp coconut sugar
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • 3 tbsp avocado or grapeseed oil
  • 4 tbsp agave nectar
Pie Filling
  • 2 large or 3 small ripe avocados
  • ½ cup agave nectar
  • 2 tsp vanilla extract
  • ½ cup full-fat canned coconut milk
  • ¾ cup cocoa or cacao powder
  • 1 tbsp coconut oil, melted
  • ½ tsp sea salt

Equipment

  • 9" Tart or Pie Pan

Method
 

Pie Crust
  1. Add 1 cup of the pecans into the bowl of a high-speed blender or food processor and process to a fine crumbly meal. Transfer to a large mixing bowl.    
  2. Next, add in the rice flour, coconut sugar, baking powder and sea salt to the ground pecans, and mix until all the ingredients are well combined.
  3. Pour the oil and agave nectar into a small bowl and mix to combine. Pour this into the pecan mixture and stir thoroughly until well incorporated. Spoon this mixture into your tart pan.
  4. Dampening your fingers with water, use your fingertips and press to distribute the mixture evenly on the bottom and sides of the pan. If your fingers get sticky, rinse  them and repeat the process. Once you’re done, freeze the the crust for 25 minutes.
  5. Once chilled, bake in the oven at 350°F for 25-30 minutes, or until it becomes golden brown. Let it cool completely in the pan.
Pie Filling
  1. While the pie crust is baking, prepare the chocolate cream filling. In the bowl of a high speed blender or food processor, add the avocados, coconut milk, agave nectar, cocoa powder, coconut oil, vanilla extract and sea salt. Blend on high until perfectly smooth.
  2. Now, spread the filling on your chilled pie crust and garnish with the remaining chopped pecans. Chill in the fridge for 4-6 hours to allow the cream filling to set.
  3. Slice, serve, and enjoy!

Notes

Substitutions:
  1. Agave Nectar: you can swap this for maple syrup wherever the recipe calls for it.
  2. Vanilla Extract: you can swap this for almond extract if you like - it adds a similar flavour to marzipan which is really delicious with the chocolate.
  3. Pecans: you could easily use macadamia nuts instead as they have a similar texture and fat content as pecans that is perfect for the pie crust.