Avocado Cream Pie W/ A Date Nut Crust – a delicious recipe with Nut Crust, Walnuts, Pistachios, Dates, Coconut, Avocado Filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the Crust: Preheat oven to 350 Degrees.
2
Combine all ingredients in food processor - the dough should be slightly sticky.
3
Press with damp hands into 1 pie plate or 4 tart pans and bake for 10 minutes.
4
Remove from oven and allow to cool.
5
For the Pie: Combine avocado flesh, mascarpone, coconut whipped cream, lemon juice & agave / honey in mixing bowl.
6
Whip for about 3 minutes until smooth and slightly fluffy.
7
Spoon into prepared pie crusts & chill in refrigerator for 10 minutes.
8
To make the Coconut whipped cream: Whip coconut milk with mixer or immersion blender until light and milk resembles whipped cream.
9
Keep pie refrigerated. Serve chilled. Top large pie or each tart with a dollop of coconut whipped cream & shredded coconut or finely chopped nuts, if desired.
238
kcal
Calories
22
g
Fat
7
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Date & Nut Crust, 1 cup Walnuts, 1 cup Pistachios, 4 Medjool Dates, pitted, and more.
Yes, Avocado Cream Pie W/ A Date Nut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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