A very interesting pie with no flour at all and after that pie there will be no questions about why avocado is a fruit and not a vegetable. Low-carb, gluten-free and sugar-free.
4 ripe avocados
1.25 cup unroasted almonds
1 cup unroasted pistachio
6 tbsp agave nectar
6 tbsp lime juice (preferably) or lemon
1/4 cup coconut oil
Put the almonds and pistachio in a food processor with the spinning blade and grind coarsely. Add two tablespoons of agave and coconut oil and continue processing in pulses until you have a uniform mixture but not a pulp.
Preheat oven to 160 degrees.
Flatten the mixture in a pie pan. Press the dough so it’s very compressed and bake for 10-15 minutes until the dough is browned on top.
While the bottom cools, make the filling.
Grind the avocado in a food processor with the spinning blade, with the rest of the agave and the lime juice until the mixture is even and smooth.
Remove the pie crust from the pan when it cools completely and fill the center with the filling. Refrigerate the pie at least 2 hours before serving.