K: Key Lime (aka Ogre) Pie

There's a fantastic restaurant downtown called Tasty Harmony that serves the most delicious Key Lime Pie made of avocado. Even if you're not raw-vegan-y, which I am not, you'd be in harmonious heaven with this pie. Unless you have a major problem with avocados. Or deliciousness. I so wanted to share a piece with you for today's post, but they only serve it on their summer menu, and apparently April is not quite summery enough. (Tell me about it. It's snowing and about four degrees outside right now.)

So I decided to make my own Avocado Key Lime Pie. Of course, there are dozens of recipes out there in Google-land. Some call for yogurt, some tofu, others sweetened condensed milk, lecithin granules, agave, raw cashews, and a whole slew of other things I don't have in my kitchen. So I chose the simplest recipe I could find: avocado, key limes, maple syrup, coconut oil, vanilla, and salt.

I have two confessions: I didn't want to drive all over town looking for key limes, so I used regular limes. (Technically, I made "Lime Pie" and should use it for tomorrow's post.) And I used a pre-fab crumb crust, the kind that comes in a flimsy aluminum pie pan, instead of making my own out of macadamia nuts and dates per the recipe, because--guess what--I didn't have those, either.

I tossed my six ingredients in the food processor, and...

The picture doesn't lie. It truly was the color of something Fiona and Shrek might eat out in the swamp. And sadly it wasn't sublime like Tasty Harmony's. Edible, especially with whipped cream, but not wonderful. A little too sour (like Shrek's temperament) and a little too soft (like his belly) it will forever be known to me as Ogre Pie. Maybe it needed the lecithin granules after all....