No Bake Avocado Pie

A few weeks ago, I was flipping through an avocado recipe pamphlet when I came across a recipe for an avocado pie. Mr. K and I are huge, huge fans of avocados. I can’t get enough of them. I love them plain, on toast, in a sweet shake, as ice cream, etc.

I knew right away I would like an avocado pie. This recipe is so easy to put together. You do need to let it chill overnight though, otherwise the filling isn’t set.

My first attempt, I followed the recipe I found but it didn’t quite work. I thought the filling was too sweet and the recipe didn’t make enough filling to properly fill the pie crust. So I fiddled with the recipe and made a new version this weekend.

Even though I doubled the avocado and added some Greek yogurt, I still think this was a little too sweet. Maybe I’ll add even more yogurt next time or reduce the condensed milk. It still tastes good though. It reminds me of a key lime pie because of the color and graham cracker crust.

It was a little tricky getting the slices out cleanly. The filling was set, but the graham cracker crust kept crumbling at the bottom, which is why the slices don’t look as solid. I used a premade store crust. Next time I’ll make my own.

The inspiration for this most recent avocado recipe was actually a California Avocado Commission event we went to recently. It was held at Border Grill, the restaurant owned by Celebrity Chefs Mary Sue Milliken and Susan Feniger. During the event, we got to see avocados used in many ways.


First, we were put to work in a quick cooking contest. My team didn’t win, though I think we should have at least gotten something for presentation because we were the only ones who plated it outside of the serving dish.  I also loved the clever name that Darlene of My Burning Kitchen came up with for our team’s dish: Avo-Cabo Sunset Pasta Salad (“vacation in a salad”). I thought I had taken photos of it on display for judging, but I guess not. Here is a quick shot I took of the finished product before we took it to the judging table.

After the contest, we were treated to a cooking demonstration and lunch meal from Chefs Milliken and Feniger. Here’s what we ate.


We had a lot of fun and I’m always looking for inspiration of new ways to eat avocado. One of the dishes required the avocados to be grilled and I absolutely loved the flavors brought out from grilling them. Mr. K and I immediately grilled some avocado slices the next day.

If you’ve ever seen or met Chefs Milliken and Feniger, you know they are extremely high energy and very entertaining. This was a great event for avocado lovers like Mr. K and I. I came home and immediately was inspired to make a dozen avocado recipes, including this no bake avocado pie.

Avocado Pie

Ingredients:

2 large, ripe Hass Avocados
1/2 cup 2% Chobani Greek yogurt, plain
1 can (14 oz) condensed milk
1 premade graham cracker crust

Directions:

Blend avocados, yogurt and condensed milk until smooth. You may want to consider reducing the condensed milk if it's too sweet. I found that when I tasted it before it was chilled, it wasn't too sweet. But it got sweeter while setting. I might reduce the condensed milk slightly next time. Pour batter into crust and smooth top with spatula. Chill in fridge overnight. Keep in fridge until just before serving.

All images and content are © Kirbie's Cravings.

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24 comments on “No Bake Avocado Pie”

  1. Avocado in pie form? How have I never tried this before?!

  2. Just the dessert I need! I have a bunch of avos that need to be used up Asap! I might brulee the top with a bit of palm sugar for that extra touch this week. Thank you for the recipe

  3. Looks good but does it brown?

  4. hi, can I make it with fresh curd instead of greek yogurt?

  5. I’ve recently been on an avocado kick, too! This sounded strange, but that’s what attracted me to your recipe. It sounds delicious now that I know what’s in it! Do you mind if I share it on my new blog? (I’ll credit you, of course.)

    • I don’t mind if you share one photo and link to it, but please do not share the entire recipe or all my photos on your blog. thank you!

  6. If you add 1/4 cup of lemon juice to this you will find it cuts down the sickly sweetness really well. I have been making avocado mousse for years by blending 1 can condensed milk, 1/4 – 1/2 cup lemon juice and 1 avocado. Yum!

  7. I tried this recipe, but substituted the yogurt for cream cheese. Sadly, the top layer of the avocado turned brown and tasted slightly bitter after keeping it in the fridge over night. Did that happen with yours too?

    • No mine stayed green. Did you cover it? If you leave the avocado exposed too long then it does turn brown but I kept mine covered.

  8. I don’t find the recipe anywhere on your blog.

  9. I make avocado ice cream all the time using coconut milk, coconut cream, Lime zest and juice. The lime keeps it from going brown. Sometimes I use the guacamole mixed with the coconut milk/cream for a spicy ice cream. Now, this…. yum. I probably would add some cream cheese whipped into it and Lime on top.
    Thanks for sharing.

  10. Do you happen to have nutritional for this avacado pie recipe? Thank you, Danielle

  11. Oh how this looks good! May I repost the recipe and photo to share with the many views and family and friends on facebook please? Thank you very much Kirbie for sharing!

  12. I’ve been making avocado pie for 8 years now. I use Maria cookies for my crust and make the same way as a graham wafer crust minus sugar.
    I don’t use yogurt, just the sweet condensed milk, and 1/2 c. fresh lime juice.
    Let sit overnight as you say so it can set.
    Whip up a batch of whipped cream plain and voila. The lime really sparkles and cuts the overly sweet taste.
    I have had people think it was a key lime pie.

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