1/3 cup + 2 tablespoonsSugar-free Maple Syrupor sugar-free powdered erythritol (fewer carbs, recommended!)
Make the base
In a food processor, with the S blade attachment, add all the base ingredients. The order doesn't matter.
Blend at high for about 1-2 minutes. Stop the food processor, scrape down the side every 30 seconds and repeat until the ingredients come together and form a sticky batter that is easy to press into a pie dish to form a crust. If too dry or crumbly, add an extra 1-2 tablespoons of water.
Press the mixture into an 8-inch non-stick removable bottom tart pan. You can also use an 8-inch glass pie dish. I found the first option easier to unmold and serve beautiful pie.
Make sure the mixture gets an even thickness on the bottom and sides of the tart pan - about 3-4 mm thick is what I found the best to hold well. Freeze while you prepare the key lime filling.
Make the filling
Place all the filling ingredients into a blender or food processor, except the lime zest.
Blend/process on high until it forms a creamy green batter. It should have no lumps.
Stir in the lime zest with a spatula.
Pour the avocado key lime filling into the prepared pie base, spread evenly with a spatula, and return to the freezer for 1 hour a least or 3 hours in the fridge.
To unmold, push up the removable bottom of your tart mold and it will release the pie easily. If you are using a glass pie dish, simply cut the pie into 8-12 servings. Serve the slice using a pie server.
Store up to 5 days in the fridge in a cake plastic box. The box prevents the avocado from being in contact with the cold air, and it won't change the lovely green color.
Serve with a dollop of dairy-free coconut yogurt and extra lime zest.
Nutrition panel is using a sugar-free crystal sweetener, net carbs per slice 6.2 g. Note that net carbs go to 14g per slice if you don't use sugar-free maple syrup.Freezing: if this pie is too large, freeze any extra slice! Defrost 1 hour before serving.