This avocado pie is a no-bake dessert that is creamy, rich, and sweet. It’s a great make-ahead pie for summer and you only need four ingredients to make it.
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 won’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.
What I like about this recipe is that you only need four ingredients and you don’t need to use heavy cream, but the pie is still very creamy and rich.
Ingredients
- Flesh from large Hass avocados
- 2% Chobani plain Greek yogurt
- Condensed milk
- Premade graham cracker pie crust
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.
How to Make Avocado Pie
Blend the avocados, yogurt, and condensed milk in a blender or food processor until smooth.
Pour mixture into the crust in the pie pan and smooth the top with a spatula.
Cover it with a piece of plastic wrap and chill the pie in the refrigerator overnight. For the best avocado pie, wait to take it out of the fridge until you are ready to serve it.
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 with graham cracker crumbs.
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.
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 for 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 me. I came home and immediately was inspired to make a dozen avocado recipes, including this no-bake avocado pie.
More No-Bake Desserts
- Oreo Cheesecake with Greek Yogurt
- Peanut Butter Cheesecake
- No-Bake Chocolate Cake
- Avocado Cheesecake
- No-Bake Peanut Butter Brownies
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
Instructions
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Added banana rather than milk, plus some lime juice (needed for vegan potluck a little while back). A challenge to serve, but, that’s a lot of desserts. Thank you for reminder!
thank you for sharing!
A girlfriend turned me onto avocado pie about 15 years ago and I’ve been inlove with it ever since! I make it every summer and share with new people Who have never heard of it every pie. Thanks for your idea with the Greek yogurt I may just try that!
A couple things I thought I’d let you know; I’ve heard you can make this with evaporated milk, that might not be as sweet and I didn’t see the lemon or lime added to your recipe? Did you pass on putting those ingredients in?
Thanks again!
there is no lemon or lime in this recipe
Funny< I love avocado and yogurt for breakfast so much that I looked for a pie online to make with these ingredients and found your recipe. What I took from this and especially from your comment about less condensed milk is I don"t need to make a pie and eat condensed milk and graham crackers (I ate a million graham crackers over the 32 years I did home daycare) but that I have and love the two best ingredients, Avocado and Yogurt. Thanks, Ann
hope you enjoy!
Been making this for a long time. You can top it with a mixture of sour cream and milk and can add whipping cream to make it thicker. Spread over semi set pie add pecans to the top return to fridge and continue setting. This will cut sweetness as will lemon juice in avocado mixture. This is my favorite pie.
thanks for sharing your tips!
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.
that sounds yummy! thanks for sharing!
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!
please share the link to m y post rather than reposting my recipe and photos. thank you!
Do you happen to have nutritional for this avacado pie recipe? Thank you, Danielle
No, but there are plenty of websites that let you calculate the nutritional facts for a recipe. I often use this one: https://caloriecount.about.com/cc/recipe_analysis.php
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.
i love making avocado ice cream! I usually don’t use coconut in the mix though but that sounds like a good combination too
I don’t find the recipe anywhere on your blog.
It’s at the end of the post.
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.
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!
Thanks for the tip! I will try that next time.
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!
hi, can I make it with fresh curd instead of greek yogurt?
I think that should work though I haven’t tried
Looks good but does it brown?
It shouldn’t. Mine didn’t. Make sure to put a lid if you refrigerate the remains.
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
Wow, brulee sounds nice and fancy!
Avocado in pie form? How have I never tried this before?!
Haha. It’s pretty good!