Frozen Avocado, Lime, and Coconut Pie

Ingredients:

• 3 tbsp vegetable oil + extra to grease the pan
• 10 whole graham crackers
• 2 tablespoons of sugar
• 3 tbsp unrefined coconut oil, melted
• 2 ripe avocados, peeled
• 1 can (425 g) coconut cream
• 1 tbsp grated lime zest + 1/3 cup freshly squeezed lime juice (about 6 limes)
• 1/4 teaspoon salt
• 1.5 cups frozen coconut whipped topping (250g), thawed, plus extra for serving

Preparation:

1. Preheat oven to 350°F (175°C). Grease the inside of a 9-inch (22-cm) pie pan with vegetable oil. Grind the graham crackers and sugar in a food processor until finely ground. Add the vegetable oil and coconut oil and pulse until the mixture resembles wet sand. Pour into the prepared pan and press evenly into the bottom and up the sides. Bake until the crust is set, 12 to 15 minutes. Transfer to a wire rack and let cool completely.
2. Clean out a food processor. Combine the avocado, coconut cream, lime zest and juice, and salt in it and blend until smooth. Transfer the mixture to a large bowl and add the whipped topping. Mix until smooth. Spoon the filling onto the crust and smooth the surface. Freeze the pie until the filling is firm, about 6 hours. Serve garnished with the whipped topping.