Coconut Macaroon and Avocado Pie

Ingredients:

For the crust:

1 1/2 c Graham cracker crumbs

1/3 c Refined sugar

6 tbsp Melted butter

1/2 tsp Cinnamon powder

For the avocado layer:

2 Ripe avocados

2 Egg yolks

1/2 tsp Vanilla extract

1/2 tsp Lemon juice

1/2 c Condensed milk

For the coconut layer:

3 c Shredded coconuts

1 c Condensed milk

1/2 tsp Vanilla extract

1/2 c Refined sugar

3 eggs

Recipe:

For the pie crust:

1. Preheat the oven to 190 degrees Celsius.
2. Blitz the Graham cracker to fine crumbs, and mix all the other ingredients in a bowl until well blended.
3. Press the mixture on a pie dish and bake for 7min. After baking, let it cool and set aside.

For the pie layers:

1. Halve and pit the avocados, coarsely chop, and puree in a blender until smooth. Mix avocado puree with the rest of the ingredients until everything is incorporated. Set aside.
2. In a separate bowl, combine the shredded coconuts, condensed milk, vanilla extract, sugar, and eggs, and mix well. [Though I beat the eggs first in a separate bowl, before adding it in.]
3. Pour and evenly spread the avocado mixture into your COOLED pie crust.
4. Next, spoon amounts of the coconut mixture and CAREFULLY lay the coconut on top of the avocado layer. Evenly cover the pie with the coconut mixture, then bake in a 180 degrees Celsius oven for 20-25min or until the top layer starts to brown.
5. After baking, let it cool down to room temp and chill in the refrigerator for a few hours. [I chilled it overnight, just to be sure.]
6. Serve with chocolate syrup and/or toasted coconut shreds.
7. Enjoy. ^_^