Several months ago, while browsing the produce section of our local grocer, Chris and I ran into an old friend. We told him about our bakery and food blog, and immediately he tells us that we must make avocado pie. I'm sure we made some sort of face at the idea and moved along. Even for avocado lovers...an avocado pie sounds weird. The other day, I was thinking of something to make. Out of nowhere, I recall a voice saying "make avocado pie". I looked up all of the recipes for avocado pie (there's like a handful, none of them are vegan) and decided what my next move was going to be. This is a recipe that you'll love. It's veganized and tested, tweaked and carefully created to blow your taste buds right off of your tongue.

Let me talk about the flavor while my taste buds are still buzzing. This tastes a lot like kiwi, believe it or not. The texture is like a cheesecake, but it isn't one at all. It's light, refreshing and very smooth. Its flavor can be likened to avocado, lime juice, cream cheese, a small amount of sugar and sweetened condensed soy milk. Did I mention you don't even have to turn your oven on for this?

PIE INGREDIENTS

• 1 Graham Cracker Crust (avoid premade, recipe below)
• 2 Large Ripe Avocados (pitted, peeled and pureed)
• 1/2 Cup Fresh Lime Juice
• 1 Tablespoon Agar Powder
• 5 Ounces sweetened condensed soy milk (see recipe below)
• 1/3 Cup Vegan Cream Cheese

• 20 Graham Crackers
• 3/4 Cup Vegan Margerine (Do NOT melt.)

• 3/4 Cup Better Than Milk Soy Powder
• 3/4 Cup Water
• 6 Tablespoons Vegan Margerine
• 1 1/2 Cups Sugar
• 1/8 Teaspoon Salt

GRAHAM CRACKER CRUST DIRECTIONS

1. Crumble graham crackers (food processor is the best for this).
2. In a mixing bowl, use a fork or your fingers to mix margerine with graham cracker crumbs.
3. In a pie dish/pan, use your hands to form a graham cracker crust.
4. Set aside until pie filling is ready to be poured into your pie crust.

1. Mix water and soy milk powder.
2. Boil or microwave on high for 1.5 minutes. Set aside.
3. In a separate pan on the stove, melt margerine on MED-HI.
4. Once it's melted, add sugar to melted margarine. Whisk immediately to incorporate. You don't need to worry about "cooking" the sugar. The texture should be fluffy and powdery.
5. Immediately, add hot soymilk mixture and salt to the margerine/sugar mixture.
6. Gently Boil for 5 minutes.
7. Cool until ready to use (I usually stick mine in the freezer for a minute to cool quickly)
8. The recipe makes much more than you need for the pie so expect to have extra.

1. Puree avocado (I like to turn ON my food processor as I drop-in the avocado pieces, to avoid avocado chunks in the puree)
2. While the food processor is still smoothing the avocados, add-in vegan cream cheese.
3. Once they are completely combined, turn OFF the food processor.
4. Juice your limes and bring the lime juice to a gentle boil on your stovetop.
5. Once boiling, REMOVE from heat and ADD agar powder. QUICKLY whisk the agar into the lime juice.
6. Once the thickened lime juice is a little cooler, turn ON your food processor again (it still has the avocado and cream cheese mixture in it) and add-in your thickened lime juice.
7. Finally, get your cooled sweetened condensed soymilk and ADD (ONLY 5 OUNCES) to the food processor with the other ingredients.
8. Once it's completely incorperated, turn OFF your food processor.

1. Pour avocado pie filling into graham cracker crust.
2. Chill overnight.

It's yummy as is. If you're really treating yourself, add some chocolate sauce, vegan whipped cream, shaved chocolate and graham cracker crumbs. And, take a seat.