Lime {Greek Yogurt & Avocado} Pie

This pie was totally an accident.  I had this big bag of limes that I bought on impulse at Costco last week.  I like limes in mojitos, Coronas, and squeezed into fruit salads.  I don’t like them in desserts.  But this…this is so, so good!  And in the midst of cold days and nights, it’s the perfect bright, refreshing, burst of sunshine on a plate.

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This is delicious.  It’s made from real food, no funky ingredients, but it’s not low fat and it’s not low calorie.  Do not eat the whole pie and lie to yourself that it’s protein and good fats, so it’s ok.  It’s still dessert.  The zest of two lemons and juice of five make the pie tart and refreshing.  A can of sweetened condensed milk balance the tartness, but there’s no other added sugar.

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By processing all of the ingredients until completely smooth, the texture is perfect and silky. It tastes much more indulgent than it is.  I’m kindof obsessed with this now and keep thinking of other ways it could be made.  Like with shredded coconut in the crust and sprinkled on top, or with chocolate crust, or with a layer of melted white chocolate between the crust and the lime filling. But just start here.  You’re welcome.

Aviary Photo_130627378022086827 Ingredients:

  • 9-inch prepared graham cracker pie crust (one with no hydrogenated fats)
  • 1 can sweetened condensed milk
  • Juice of 5 limes (about 1/2 cup)
  • 3 Tbs coconut milk
  • 1 avocado, seeded, peeled and diced
  • 1/2 cup nonfat Greek yogurt


Preheat oven to 350 degrees.  Blend all ingredients in a food processor until completely smooth.  About 3 minutes, stopping once or twice to scrape down the sides.  Pour into prepared crust. Bake for 5-7 minutes, but don’t brown.  Chill completely and serve alone or with whipped cream.

P.S. You can totally make your own pie crust with graham cracker crumbs and butter.  It’s easy, but I happened to have a prepared pie crust so that’s what I used.

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