Cat’s Avocado Cream Pie

Preheat the oven to 350°F (175°C). Melt 3 oz butter with 1 Tbsp honey in a saucepan over low heat, stirring until combined.

Combine the melted butter mixture with 1½ cups graham cracker crumbs in a bowl, stirring until the mixture resembles wet sand. Press firmly into a 9-inch pie dish, covering the bottom and sides evenly.

Bake the crust for 8-10 minutes until lightly golden, then remove from the oven and let cool slightly.

Beat 8 oz cream cheese with 14 oz sweetened condensed milk in a large bowl until smooth and well combined.

Cut the 2 California avocados in half, remove the pit, and scoop the flesh into a separate bowl. Mash until smooth or slightly chunky, depending on preference.

Fold the mashed avocado into the cream cheese mixture along with ¼ cup lime juice, 1 tsp vanilla, and 1/8 tsp sea salt until fully incorporated.

Pour the avocado filling into the cooled crust, smoothing the top with a spatula. Refrigerate for at least 2-3 hours or until set.

Just before serving, sprinkle ½ cup toasted coconut evenly over the top of the pie. Slice and serve chilled.