This Chocolate Avocado Pie is a total show stopper, yet couldn’t be easier to make! It features a simple graham cracker crust that’s topped with layers of creamy, delicious chocolate avocado pudding and whipped cream topping. This rich, decadent dessert is perfect for birthdays or holidays!
This Chocolate Avocado Pie recipe is one of my go-to desserts — parties, holidays, potlucks, fun family nights — you name it! It always receives rave reviews with minimal effort, plus it’s packed with healthy fats. Everyone is shocked when they ask about the ingredients to find out the main ingredient in the filling is avocados!
Can you believe the filling for this dessert is healthy and actually made out of fruit? That’s right, the chocolate filling is made of two avocados and cocoa powder! It’s the same recipe as my avocado chocolate pudding and is chocolatey, perfectly sweet, and ultra-creamy!
Why this recipe is so good
- Easy: Super easy to make with little prep time. Just be sure to allow time for the pie to chill.
- Healthy: Made with mostly clean and healthy ingredients. When compared with other pie recipes, this one is definitely more nutritious than most.
- Delicious: Get your daily dose of chocolate with this decadent chocolate-flavored treat. It’s just so good!
Ingredients needed
This epic chocolate avocado cream pie recipe has three components: a graham cracker crust, a creamy, rich chocolate filling, and plenty of whipped cream on top. Here’s everything you’ll need to make it:
- For the crust: we’re making a simple graham cracker crust with just graham crackers, coconut sugar, and butter. So easy and SO delicious.
- For the filling: you’ll need avocados, cocoa powder, sea salt, maple syrup, vanilla extract, and almond milk.
- For the topping: that whipped topping is made with heavy whipping cream (I like to look for pastured and organic options) and monk fruit sweetener. I recommend topping it with chocolate shavings, too!
How to make this recipe
It may look elaborate and time-consuming to make a crust and two different layers, but it couldn’t be easier to make. Here’s a quick rundown of how to make this decadent dessert, but you’ll find the full, printable instructions at the bottom of the page.
To make the crust, simply blend graham crackers in a food processor or blender. Transfer the crumbs to a medium bowl and toss with coconut sugar. Pour in melted butter and mix until you have a loose, coarse, wet-sand texture. Press this mixture into your pie pan, making sure to firmly press it into an even layer on the bottom and around the sides. Chill for 30 minutes while you make the filling.
For the filling, place the avocado into a food processor and blend until the avocado breaks down a bit. Add cocoa powder, salt, maple syrup, and vanilla, and blend again until you have a nice smooth consistency.
Add 1/4 cup almond milk and blend until you have a creamy, pudding-like consistency.
For the whipped cream topping, place a medium bowl in the freezer for at least 20 minutes to chill. Pour heavy whipping cream and monk fruit into the cold bowl and whisk with a hand mixer on high speed until medium to stiff peaks form; about 1 minute.
To assemble the pie, spoon the chocolate avocado pudding into the prepared pie crust and smooth the top with a spatula. Next, spoon the whipped cream over the chocolate avocado pushing and smooth with a spatula. Top with freshly chopped chocolate for garnish! Chill for a minimum of 3 hours before serving.
Tips for recipe success
This avocado chocolate pie recipe really could not be easier, but here are a few tips, so that your dessert is absolutely perfect!
- Chill time: For best results, be sure to refrigerate the pie for at least 3 hours, or even overnight is great. The longer the chill time, the sturdier it will be and easier to slice. Do not freeze it to set it. It will be difficult to slice the filling and the texture won’t be as smooth and creamy.
- Slicing: Use a clean, sharp knife to cut into slices for serving – and be sure to keep the slices on the smaller side. For extra neat slices, wipe your knife clean with a paper towel between each cut.
- Make-ahead: This is the perfect dessert to prep ahead of time! You can even make it 2 days before you plan to serve it. If you are making it in advance, you’ll want to make and add the whipped topping and garnish just before serving.
- Storage: Before covering this to refrigerate, I like to just barely push a few toothpicks into the top of the pie, so that the plastic wrap doesn’t stick to the topping.
Frequently asked questions
Yes! We like homemade graham cracker crust best, but you can also use store-bought. You could also switch things up and use an Oreo cookie crust.
Yes! Feel free to substitute the coconut sugar in the crust with regular sugar and you can also substitute the monk fruit sweetener in the whipped topping with regular sugar if preferred.
To make the pie gluten-free, simply use gluten-free graham crackers. To make it dairy free, use plant-based butter or coconut oil for the crust and sub the whipped cream with whipped coconut cream. Also, make sure your chocolate shavings are dairy free, or leave them off.
Storage tips
- Storing leftovers: Pie will keep well, covered in the refrigerator, for up to 4 days.
- Make ahead: This pie can be made up to 2 days in advance. If making in advance, cover and refrigerate before making and adding the whipped topping and chocolate shavings. You can also make just the crust 2 days ahead of time. Cover and refrigerate it for up to 2 days before adding the filling.
More delicious desserts
Looking for more delicious healthier treats? Give these favorites a try:
- Frozen Banana Snack Bars
- Pumpkin Mousse
- Mini Pumpkin Pies
- Healthy Chocolate Banana Bread
- Almond Flour Brownies
If you make this chocolate avocado cream pie, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Ingredients
Crust
- 1.5 cups graham cracker crumbs 12 sheets of graham crackers – 180g
- 2 tablespoons coconut sugar
- 6 tablespoons pastured butter melted
Chocolate Avocado Pudding
- 2 ripe avocados (10-12 ounces avocado meat)
- 1/2 cup cocoa powder
- 1/4 tsp sea salt
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4-1/2 cup unsweetened almond milk
Whipped Cream
- 1 cup heavy whipping cream
- 1 tbsp monk fruit sweetener
- 1 ounce chocolate chopped (optional topping)
Instructions
Crust
- Place graham crackers in a food processor or blender and grind into fine crumbs.
- Transfer the graham cracker crumbs to a medium bowl, add in coconut sugar and toss until combined. Pour in melted butter and mix until you have a loose, course, wet-sand texture.
- Transfer the mixture into an ungreased 9-inch pie dish. Using your hands, gently pat the crumbs down into the bottom and up the sides to make a compact crust. Run a spoon around the bottom “corner” of the dish where the edge and bottom meet to help make a rounded crust, this helps prevent the crust from falling apart when you cut slices. Place crust in the fridge for chill for 30 minutes.
Pudding
- Place avocado into a food processor and blend until the avocado breaks down a bit. Add cocoa powder, salt, maple syrup, and vanilla, and blend again until you have a nice smooth consistency. Add in 1/4 cup almond milk and blend until you have a creamy, pudding like consistency, If needed, add in extra milk to reach desired consistency.
Whipped Cream
- Place a medium bowl in freezer for at least 20 minutes to chill. Pour heavy whipping cream and monk fruit into the cold bowl and whisk with a hand mixer on high speed until medium to stiff peaks form, about 1 minute.
Assemble
- Spoon the chocolate avocado pudding into prepared pie crust and smooth the top with a spatula.
- Next, spoon the whipped cream over the chocolate avocado pushing and smooth with a spatula.
- Top with fresh chopped chocolate for garnish! Chill for a minimum of 3 hours before serving. Enjoy!
Notes
- Storing leftovers: Pie will keep well, covered in the refrigerator, for up to about 4 days.
- Make ahead: This pie can be made up to 2 days in advance. If making in advance, cover and refrigerate before making and adding the whipped topping and chocolate shavings. You can also make just the crust 2 days ahead of time. Cover and refrigerate it for up to 2 days before adding the filling.
Comments
Audra says
I was a little too lazy to make the whole pie, but I did make the filling and it is delicious! I used a combo of Dutch processed & dark cocoa. I had just made peanut butter so I used the same food processor without cleaning the remnants of peanut butter out first. I will definitely be trying the whole recipe one of these days soon! For tonight, it’s pudding as dessert!
Jaci Strickland says
If you want to be dairy free, you can make the whipped topping with coconut cream, instead of heavy whipping cream.
Dani Spies says
Yes! Great idea.
Andrea Coffman says
I just commented on another recipe that my 10 year old made. My daughter made this pie all by herself to bring to a huge Thanksgiving party and it was beautiful and tasted amazing! The pie was decorated with blueberries along the edge of the pie since we didn’t have chocolate for the topping. We appreciate your simple and delicious recipes that even kids can do on their own. Thank you!!
Julia says
It looks super delicious! Thanks for the recipe!
Dani Spies says
My pleasure! Enjoy it, Julia!