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!

Chocolate avocado pie on a white plate made with a graham cracker crust.

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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!

Pie with a graham cracker crust and whipped cream topping.

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. You could also switch things up and use an Oreo cookie crust.
For the filling, you’ll need avocados, cocoa powder, sea salt, maple syrup, vanilla extract, and almond milk.
For the topping, heavy whipping cream (I like to look for pastured and organic options) and monk fruit sweetener are used. 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.

Blending graham cracker crumbs in a food processor.

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.

Blending chocolate mixture in food processor.

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.

Chocolate filling in a graham cracker crust.

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.

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.

Slice of chocolate avocado pie on a white plate.

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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!).

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5 from 10 votes