KEY LIME PIE

Avocados give the vibrant limegreen filling of this pie a wonderful silky smoothness and there’s a hint of coconut flavour too. The crisp biscuit base contains dates to help bind it together and provides a perfect contrast in texture. It’s important to keep this in the fridge until ready to serve to ensure it stays set, and you can keep it chilled in an airtight container for up to three days.

Serves 10-12 For the base

Vegetable oil, to grease

250g vegan digestive biscuits 100g coconut oil, melted

90g pitted medjool dates A pinch of sea salt

Topping

225g ripe avocado flesh (approximately 2 large avocados) 200g tinned coconut cream 1½tbsp cornflour

125ml maple syrup

60g coconut oil, melted

200ml fresh lime juice

(about 10 limes) 2tsp vanilla extract A pinch of sea salt Zest of 1 lime

Grease a 20cm round springform tin with oil. Put all the base ingredients into a food processor and blitz until the mixture is finely ground and sticks together when pressed between your fingers. Press very firmly into the base and sides of the tin to make an even and smooth crust. Cover and refrigerate for 30 minutes, or place in the freezer for 15 minutes, until set.

Put all the topping ingredients, except the lime zest, into a food processor and blitz for a few minutes until completely smooth and creamy. Pour the mixture over the base and put it back in the fridge to set for at least 2-3 hours or overnight. Alternatively, put the pie in the freezer for 45 minutes and then transfer it to the fridge.

When ready to serve, carefully transfer the tart onto a serving dish and scatter over the lime zest.