INGREDIENTS
1 small can (1 cup) (200 ml) pure coconut milk refrigerated
1 large ripe Hass avocado peeled, pitted and quartered
1/2 cup freshly squeezed lime juice (or lemon juice)
1/4 cup honey
1 1/2 tablespoons chia seeds
pinch of salt
1 prepared or ready made pie crust
crust ingredients
1 cup finely crushed amaretto cookies (or a cookie of your choice)
1/2 cup ground pecans
1/4 cup coconut oil or butter
PROCEDURE
1. If you don’t have a ready made crust such as a graham cracker one one start by mixing the crushed amaretto cookies with the ground pecans. Mix in the coconut oil or melted butter. Press this mixture on the bottom and sides of a greased pie pan. Bake at 180deg C (370deg F) for 7-8 minutes. Cool and set aside.
2. Blend the avocado, lemon juice, pinch of salt and honey in a blender until smooth.
3. Add the coconut milk and continue blending until smooth and creamy.
4. Mix in the chia seeds. Pour filling into the cooled crust and chill in the fridge for at least 4-5 hours.
TIP: This pie is best served the same day. The next day it could be slightly softened but still delicious. For a firmer filling you could crush 1 tbsp. of the chia seeds and leave 1/2 tbsp. whole.
