Our Fabled Nest

Icebox Pudding Pie

What if I told ya, there are avocados in our pie we are making today?? Yep, you read that right! Before you get weirded out, let’s talk about it… Avocados are notoriously known for being super creamy and pretty bland. Unless, we are talkin’ Taco Tuesday with the delicious guacamole or smeared on fresh toast with everything bagel seasoning. It is always the ingredients accompanying the avocado that makes the dish sing! I make carob pudding fairly often – especially with the warmer months. Its rich, creamy and ultra satisfying while stealthy healthy.

Last week, I froze the pudding. Hubs mentioned it would be amazing if I could create a “chocolate pb” pie knock off. Say no more! We keep our home peanut free because of my severe peanut allergy and I keep the home mostly chocolate free as well because of the kiddos. I started with our pudding as a base in our gluten free graham crust. I usually purchase the gluten free crust because it ends up being about the same cost wise. I whipped together an almond butter mousse added that as a second layer and popped it in the freezer for a few hours. Whipped Cream on top would have made it super delish but I didn’t plan that far. If you enjoy, please leave a comment below!

Ingredients:

1 graham cracker crust (Mi-Del is the gluten free one I use)
4 avocados
1/2 cup carob powder
1/2 cup maple syrup
1/2 cup almond butter
1/2 cup powdered sugar
1/2 cup yogurt (plain)
1 Tbsp vanilla divided (2 tsp and 1 tsp)

Directions:

First layer * Start with the avocados. Cut in half lengthwise and take out the seed and scoop the flesh out. Place the avocado flesh in a food processor. Turn on puree or your highest setting. Process for a few seconds- you’ll see the avocados becoming mashed. Scrape down the sides and add the carob, maple syrup and 1 teaspoon of vanilla. Process another minute or two. Stopping ever so often to scrape down the sides and making sure the ingredients are incorporating. When it looks smooth and combined, pour into the prepared crust (Make sure the crust you choose is already baked). Set aside.
Second layer* Either by hand, or with a mixer combine almond butter, powdered sugar, yogurt and remaining 2 teaspoons of vanilla. Whisk for a minute until all the ingredients come together and the mixture is creamy. Pour over top the avocado carob layer.
Place the pie in the freezer for a minimum of 4 hours. It’s even better the next day! 8 servings