Try This! (Avocado Pie)

Es specifically requested that I post this recipe, so I am obligated to do so.

You already know that last weekend was Pi(e) Night. Well, it is kind of funny how I arrived at the decision to make this pie. I wasn’t planning to bake anything. On Friday, the Knight was doing the grocery shopping and I texted him to request that he get my usual pregnancy supply of avocados. As it was the day before Pi(e) Night I joked, “How does Avocado Pie sound?”

Then I googled the idea and much to my surprise I found a bunch of Avocado Pie recipes that had really good reviews. Fortunately, the Knight was still shopping and kindly agreed to go back through the store and pick up the necessary ingredients.

As it turned out, the pie was delicious (if I do say so myself).

Avocado Pie

Food Network Magazine

For the Crust:

  • 5 tablespoons unsalted butter, melted
  • 1 1/2 cups graham cracker crumbs
  • 1 tablespoon granulated sugar
  • Pinch of salt

For the Filling:

  • 2 medium hass avocados
  • 1 8-ounce package cream cheese, at room temperature
  • 1 14-ounce can sweetened condensed milk
  • 2 1/2 tablespoons fresh lime juice
  • 1 1/2 tablespoons fresh lemon juice
  • Pinch of salt
  • Whipped cream or confectioners’ sugar, for garnish (optional)

Make the crust: Preheat the oven to 350 degrees F. Brush an 8-inch springform pan with some of the melted butter. Mix the remaining butter with the graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack.

Make the filling: Halve and pit the avocados, then scoop out the flesh and chop. Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed. Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours.

Remove the springform ring and slice the pie. Garnish with whipped cream or confectioners’ sugar, if desired, and serve immediately (the top may start to brown as the pie sits).

 

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