Avocado Chocolate Bourbon Pecan Pie

Looking for a great combination that will appeal to nutty palettes and chocolate-lovers alike? Try this chocolate bourbon pecan pie (with a creamy lift from Avocados From Mexico) at your next get-together.

Chocolatey from cocoa powder, creamy from your favorite green fruit, a nice crunch from roasted pecans, and salty, thanks to a bourbon-date-caramel sauce, this pie is everything you never knew you needed in your life. Plus, it’s easy to make.

First, you need perfectly ripe Avocados From Mexico to achieve a creamy interior texture. This video shows you how to spot (and feel!) the perfectly ripe fruit for your pie. Once you have the perfect avo, this video can show you how to peel, cut, or chop your avo for the recipe.

Then, bust out your pie tin and get baking!

Avocado Chocolate Bourbon Pecan Pie

Yield: 6-8 servings

Difficulty: Easy

Prep Time: 10 minutes

Total Time: 17 minutes

Filling

3 ripe medium (6-8oz) Avocados From Mexico

½-c. cocoa powder, sifted

1 t. instant espresso powder

⅔-c. sifted powdered sugar

¼-c. melted coconut oil

2 t. pure vanilla extract

¼-t. almond extract

½ t. kosher salt

Crust

1 store bought pie crust, partially-baked

Topping

1 c. pitted dates

½-c. water

1 T. bourbon

Kosher salt to taste

½-t. vanilla extract

1 c. roasted pecan halves

Directions

In a food processor, puree the avocados until smooth, then slowly add the coconut oil. Add the remaining ingredients and puree until smooth. Taste, and add more powdered sugar, cocoa powder, or salt as needed. Pour into the cooled baked pie shell, then place in the fridge to solidify, 1-2 hours, depending on how low the temperature is set on your fridge. No need to further bake the pie, the pie shell should be crispy enough to hold up to the filling.

Soak dates in ½ cup water for a half-hour, then drain, saving the water. Put dates in the food processor, add the bourbon and 3 tablespoons of reserved water, and puree until you reach a spreadable consistency. If too thick, add a tablespoon of water at a time until achieved. Season with salt to taste (start with ½ a teaspoon and increase as needed) and vanilla. Spread on top of the filling, then top with pecans and a sprinkle of salt. Store in the fridge for at least 2 hours, until the pie firms up.

Leftovers can be stored in a covered container in the fridge for two days.