Make the crust: Pre-heat oven to 350F

Grease the bottom and sides of a spring-form pan with oil

In a bowl, mix the almond flour, coconut oil and Swerve (or sugar). Using your hands (or an electric mixer), mix all ingredients until the coconut oil is evenly distributed throughout the dough. I like using my hands for this since it's easier for me to feel that all the ingredients have mixed thoroughly

Press the crust into the spring-form pan and up the sides, making sure it's an even layer throughout

Bake for 10 minutes at 350F

While the crust is cooling, make the filling

In a blender, or big bowl using a hand mixer, blend the avocados, cream cheese, lime zest and juice (you can use regular limes if you can't find key limes), sour cream, sugar, and vanilla extract

Make sure the crust is completely cooled before pouring the filling on top

Chill in the fridge for at least 4 hours, or up to overnight until fully set

Top with whipped cream, and garnish with extra lime zest!

Note: Since the pie is made with avocados, it will start to turn a bit brown, but if you cover it tightly, it'll still be delish. Try and cover the pie as best you can, but be warned, the filling might stick a bit to your plastic wrap or foil. But no worries, the pie should last 1 week in the fridge (if it makes it that long without everyone devouring it) and