Vegan Key Lime Pie - cooking recipe

Ingredients

Crust
1 1/2 cups pistachios, ground
2 tablespoons agave nectar
1 tablespoon water
1/4 teaspoon salt
Coconut Avocado Lime Filling
1 (13 1/2 ounce) can coconut milk
1/4 cup sugar
1/4 cup lime juice
1 ripe avocado, pitted and shelled
Coconut Cream Topping
1 (13 1/2 ounce) can coconut milk
1/4 cup powdered sugar

Preparation

Crust.
Preheat oven to 250F\u00b0. Lightly grease the pie pans with vegetable oil or vegan butter. Place 3 hard packed tablespoons of the crust mixture into each pie pan. With moist fingers, gently press the pistachios to the sides and bottom of each pan, forming a crust with a consistent thickness. There should be some leftover crust mixture to help patch holes. Bake for 10 minutes until golden brown around the edges. Cool completely before filling.
Filling.
Blend all ingredients in a food processor until smooth. Fill each crust with the filling (about 1/3+ cup per mini crust) and refrigerate.
Coconut Cream Topping.
Chill cream in the bottom of a mixing bowl, metal if possible. Beat in sugar (by hand with a whisk or with a stand mixer) and chill again. Serve cold!
A slice of kiwi on the top is a perfect compliment to this pie, both in flavor and in color. I wish I had a little sprig of mint for a extra little visual flair, but oh well!