You have to make this avocado pie:Key Lime Pie from Deliciously Ella.
Ella, author of the book Deliciously Ella:'This Key lime pie is one of the more adventurous recipes in my book and I'm sure if you look at the ingredients you'll wonder if it's going to taste good. So you just have to trust me:it tastes really delicious. The avocado and coconut milk make this dessert incredibly creamy, the lime provides a wonderfully fresh taste and the maple syrup makes it nice and sweet. Don't worry, you won't taste that it has avocado in it.'
This recipe serves 10-12 people.
Ingredients for the soil
– 2 mugs of almonds (400 g)
– about 30 Medjoulders (600 g), pitted
– 2 tbsp coconut oil
Ingredients for the middle
– 5 very ripe avocados
– juice of 3 limes (30 ml)
– ¾ mug of maple syrup (225 ml)
– 4 tbsp coconut milk (I use the solidified part from the can, not the liquid)
– 1 lime to grate
This is how you make the bottom
Chop the almonds into small pieces in the food processor for about a minute (but not as fine as flour).
Add the dates and coconut oil and whisk again until all dates are finely ground and the mixture is sticky.
Press the almond and date mix firmly against the bottom of a 20-25 cm cake tin with a spatula – the bottom should be 2-3 cm thick and very compact. Set the bottom aside.
This is how you make the middle Scoop out the flesh from the avocados, discard the pits and place all the flesh in the food processor. Add the lime juice, maple syrup and coconut milk and mix until smooth and creamy. Pour the mixture over the base and place the pie shell in the freezer to set for about an hour and a half – it should set, but don't freeze! Grate over the zest of the remaining lime before serving the cake.
Top tip
Make sure that the flesh of the avocados is completely green. If there are ruins in it, your cake won't turn as beautiful bright green, but rather swamp-colored!
This recipe is from Ella Woodward's book Deliciously Ella. Dutch version of the book is now for sale for 20 euros.
