AVOCADO KEY LIME PIE

You can substitute regular limes or use bottled key lime juice — just don’t forget the fresh lime zest. Serves: 6 to 8

Make ahead: The baked, cooled crust needs to be refrigerated for 1 hour before using. It can be tightly wrapped in its dish and frozen for up to 2 weeks. The assembled pie needs to be refrigerated for at least 2 hours, and preferably overnight.

For the crust:

2 cups (500 mL) finely ground graham cracker crumbs ( from about 10 squares) 1/4 cup (60 mL) sugar Scant 1/4 tsp (1 mL) sea salt 2/3 cup (160 mL) coconut oil ( liquefied) or unsalted butter, melted

For the filling:

2 ripe Hass avocados, smashed (2 cups/500 mL; may use fresh or frozen/defrosted) 4 tsp (20 mL) finely grated zest 1/2 cup plus 2 tbsp (155 mL) fresh juice ( from about 5 key limes) 1/2 cup (125 mL) sweetened condensed coconut milk 1 tsp (5 mL) vanilla extract Pinch kosher salt Whipped cream, for garnish (optional) Finely grated lime zest and/or thin lime wheels, for garnish (optional)

1. For the crust: Preheat oven to 350 F (175 C).

2. Combine graham cracker crumbs, sugar and salt in a medium bowl. Add oil or melted butter and stir until crumbs are evenly coated with the consistency of wet sand.

3. Use a spoon or underside of a measuring cup to press evenly into the bottom and up the sides of a 9-inch (22.5-cm) pie plate.

4. Bake (middle rack) for about 10 minutes, until lightly browned. Transfer to a wire rack to cool for 15 minutes, then refrigerate for 1 hour or until well chilled.

5. For the filling: Combine avocado, lime zest and juice, condensed milk, vanilla extract and salt in a blender. Purée until smooth and silky. Transfer to the chilled crust, then use an offset spatula to spread it smooth and evenly. Cover and refrigerate for at least 2 hours, and preferably overnight.

6. Garnish with whipped cream and lime zest and thin lime wheels, if using.