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Avocado flour cake pie with coconut topping, serve on a black plate with avocado on the side on a rustic white background
Olivia

Avocado Flour Cake Pie with Coconut Topping

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Avocado pie with coconut topping. A simple plant-forward dessert with creamy texture and rich coconut flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Calories: 295
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 pie crust
  • 2 ripe avocados
  • 1/2 cup sugar
  • 1/2 cup milk or plant-based milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup shredded coconut
  • 2 tablespoons butter or plant-based butter melted
  • 1 tablespoon flour
  • Salt to taste
  • Black pepper to taste

Equipment

Quiche Baking Dish
Quiche Baking Dish
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Round baking Pan

Cooking Instructions
 

  1. Preheat oven to 350°F (175°C).
  2. Place pie crust into a pie dish.
  3. Mash avocados in a bowl until smooth.
  4. Add sugar, milk, eggs, vanilla extract, melted butter, and flour.
  5. Mix until creamy and fully combined.
  6. Pour filling into the pie crust.
  7. Sprinkle shredded coconut evenly over the top.
  8. Bake for 35-40 minutes until set and lightly golden.
  9. Let cool before slicing.
  10. Serve chilled or at room temperature.

Nutrition

Calories: 295kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 50mgSodium: 142mgPotassium: 315mgFiber: 4gSugar: 15gVitamin A: 245IUVitamin C: 5mgCalcium: 37mgIron: 1mg

Notes

• Use ripe avocados for a smoother filling
• Toast coconut lightly for extra flavor if desired
• Chill before serving for cleaner slices

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