Chocolate avocado pie is a quick and easy dessert that’s sure to please those taste buds. Made with a chocolate graham cracker crust and creamy chocolate avocado filling, this recipe can also be easily adapted for vegan and gluten-free diets. The perfect choice for summer picnics and potlucks!
First, preheat the oven to 350 degrees. Using a food processor, grind the cookies thoroughly. You can also put the cookies in a large Ziploc bag and break them up with a rolling pin. I used roughly 2 ½ cups of bear cookies to get 1 ½ cups of crumbs. I used chocolate graham bear cookies, but you can also use graham crackers and add cocoa powder.
Once the cookies are finely crushed, put them in a mixing bowl. Pour in half of the melted butter and stir well, then add in the remaining butter. Mix until the butter is distributed throughout. Press the crumb mixture evenly into a 9-inch pie pan. Bake for 8–10 minutes and let cool.
Start by mashing the heck out of those avocados. A fork works just as well as a food processor. Make sure that all chunks of avocado are gone; you’ll want it to be as smooth as possible. Stir in the lemon juice. Set aside.
Melt down the chocolate chips with the milk and vanilla. If using a microwave, put in the bowl of chocolate chips, milk and vanilla for 30 seconds or so. Give that a good stir, then microwave for another 30 seconds. Repeat until melted. If you don’t own a double boiler or a microwave you have to get a little crafty. Boil a good amount of water in a large pot and float a smaller saucepan on top. Pour the chocolate chips, milk and vanilla into the saucepan and stir continuously until melted.
Once melted, combine the chocolate with the mashed avocados. Stir until all traces of green are gone, then pour the mixture into the pie shell and smooth with a spoon. Cool in the refrigerator for an hour before eating. Serve with coffee or white russians.
Recipe adapted from Joey Huels and piechef.com.