Meyer Lemon-Avocado Pie with Macadamia-Pine Nut Crust

I love lazy weekend mornings, staying in bed just because you can!

As I lazed around one Saturday morning trying to get the energy and motivation to start the weekend, I vaguely remember hearing a TV host talk to a guest about avocado key lime pie.

“What a great idea,” I thought.   I started to pay a bit more attention but then thought again, “I can always look this up online.”   Wrong.  I could not find that particular recipe anywhere.  I remember at one point the guest added coconut oil to the mix.

Once I pulled myself out of bed, I grabbed the laptop to find the recipe.



Nothing matched my hazy, sleepy remembrance.

I didn’t have any key limes anyway.

What I did have was the very last Meyer Lemons from our greenhouse tree.   That decided it.  I would make my own version with Meyer Lemons.


First make the crust.

Macadamia-Pine Nut Pie Crust

Based on Atkin’s Macadamia and Pine Nut Crust


  • 1 c. pine nuts
  • 1 c. unsalted roasted Macadamia nuts
  • 1/4 c. unsalted butter
  • 3 T. sugar
  • 1/4 t. fine sea salt


  1. Preheat oven to 350°F.
  2. In a large skillet, toast pine nuts until just aromatic.  Cool.
  3.  In a food processor, pulse nuts, butter (cut in chunks),  sugar and salt.
  4. Using your fingers, gently press nut mixture into the bottom and sides of a 9″ pie plate.
  5.  Bake 10 minutes and remove from oven to cool.

While pie crust is cooling, make the filling.  BUT, make sure your crust is totally cool before pouring in the filling.

Meyer Lemon-Avocado Pie


You’ve probably heard of Avocado Key Lime pie. Here’s my take with lemons.
Based on recipes found here and here.  


  • 2 ripe Hass avocados, smashed
  • 4 t. finely grated zest of lemons
  • 1/2 c. plus 2 T. fresh lemon juice
  • 1/2 c. coconut cream*
  • 2-6 T. maple syrup
  • pinch of fine sea salt


  1. Place all ingredients in a food processor and blend until smooth.
  2. Taste for sweet/tart level. Adjust with maple syrup as needed. (I ended up using 4 T.)
  3. Cover with plastic wrap and refrigerate for at least 4 hours.

*Place entire contents of a can of coconut cream in a blender and pulse to incorporate solids.   (Use leftover scoops in coffee to accompany the finished pie.)

Because of the coloring of this pie, I am pretty darn sure you could pass it off as a key lime.   It is tart and a dollop of whipped cream is probably needed   I love the macadamia-pine nut crust and it’s nutty sweetness plays well with the pie filling.

Pardon the finished-product pictures.   Trust me, however, the pie was tremendously more delicious than the photos suggest.  🙂

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