I spent my early childhood in the tropics where avocados have been consumed as dessert long before I was born, typically as shakes or ice cream. However, they were never made into pie and they really should be. Avocados have the perfect silky texture and subtle rich flavor for a creamy pie filling. To balance the savory, smooth quality of avocados, I've made a crisp no-bake coconut crust and topped the pie with sweet champagne mangoes (also known as Ataulfo). You will get the taste of the tropics in a single bite!

I am quite certain there are fellow avocado addicts out there who would appreciate this take on pie. Please vote for me in the 2019 Pie Contest. Many, many thanks!

Step 1: Ingredients and Supplies

COCONUT CRUST INGREDIENTS

1 cup graham cracker crumbs

1/2 cup almond flour

1/2 cup desiccated coconut

1/2 cup melted butter

AVOCADO CREAM FILLING INGREDIENTS

3 ripe avocados

1 can condensed milk

1/4 cup whipping cream + 1 cup whipping cream

1 tbsp (1 packet) gelatin

1/4 cup cold water

PIE TOPPINGS

Ripe mangoes (I used 3)

White chocolate ganache: 1/2 cup whipping cream + 1 cup white chocolate chips

SUPPLIES

10" Pie pan

Piping bags

Piping tips

Melon baller

Offset spatula (not shown, but handy)

Step 2: No-bake Coconut Crust

The crust is a delicious coconutty graham crust that requires only chilling.

1. In a food processor, combine graham cracker crumbs, almond flour, desiccated coconut, and melted butter.

2. Process until the dry ingredients are saturated with the melted butter.

3. The crust is ready for pressing when the mixture resembles the texture of coarse sand.

4. Pour the mixture into the pie pan.

5. Using the bottom of a glass, firmly press the mixture into the bottom of the pie pan.

6. Using your thumbs, firmly press the mixture into the sides of the pie pan.

7. Press any loose crumbs with the glass, making sure the surface is smooth.

8. Chill the pie crust in the refrigerator as you follow the next steps.

Step 3: Avocado Cream Filling

1. Bloom the gelatin in cold water until absorbed.

2. While the gelatin is blooming, combine avocados, condensed milk, and 1/4 cup of whipping cream in a blender.

3. Blend until thoroughly combined.

4. Mix the gelatin and heat in the microwave for 30 seconds. Stir until gelatin is dissolved.

5. Whip 1 cup of whipping cream to soft peaks.

6. Add avocado mixture to whipped cream.

7. Mix at medium-high speed until combined.

8. Add melted gelatin into mixture. Mix at medium-high speed for a few seconds, just until combined.

9. Pour mixture into pie crust.

10. Using an offset spatula, spread the mixture and ensure surface is smooth.

11. Refrigerate for 6-8 hours or overnight until set and firm.

Step 4: Mangoes and Ganache

In this step, we will prep the necessary components needed to decorate our pie.

1. Make balls of mango using a sharp melon baller.

2. In a bowl, prepare the ganache by heating the whipping cream in the microwave for 30 seconds to 1 minute.

3. Add white chocolate chips. Stir until melted and smooth with absolutely no chunks. If there are even small chunks of white chocolate in the ganache, the piping tips will get clogged.

4. Let the ganache cool in the fridge for 2-3 hours until firm.

5. Whip the firm ganache using medium speed until stiff peaks are formed. Do not overwhip or it will split.

6. Place the whipped ganache in piping bags outfitted with tips. I used a round tip and a closed star tip.