I really don’t know why avocados are so commonly seen as more of a savoury type of ingredient. It is very neutral in flavour and so rich in nutrients, Vitamin E, and high in fatty acids yet, it is always associated with salty food. You can thank guacamole for that.
I grew up with avocados. As a child, the only way I would eat them was the way my mom taught me – roughly cut up with a spoon with milk and brown sugar – kind of like oatmeal or a really chunky avocado soup or something. It was so good. But I outgrew the texture of the “soup-like” concoction and started blending them into smoothies and into my favourite pie — avocado pie.
Oh yes. Avocado pie. Slightly sweet, creamy, with a tinge of citrus flavour. Very, very close tasting to a key lime pie (double love!!!!!) but without the custard-y center. Instead, you have a silky, ganache-like texture that is naturally thickened by the blending of the avocados with the condensed milk. Heavenly.
And the graham cracker crust? It’s not really like the crust you’d find on the bottom of a cheesecake. It’s more like a cookie-like consistency. Sweet, crunchy, and full of graham cracker goodness. Feel free to substitute a pre-made 9″ graham cracker pie crust (found in the freezer section of your local grocery store) if you’re pressed for time.
And besides the graham cracker crust, there is no baking involved. Really, there’s no excuse to not make this.
If you want an even cuter idea, say, for parties and such, try making mini individual pies by pressing the graham cracker crust into mini muffin pans and topping them with a fresh edible flower or blackberry.
Also, feel free to use limes instead of lemons. I’ve tried it both ways and I think I prefer lime juice in comparison to the lemon. Sadly, this time, I only had lemons in my fridge. Next time!
What you’ll need:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp butter, melted
– 2 large avocados
– 1 can condensed milk
– Juice of 1 lemon, pulp included
What you’ll need to do:
1. Preheat the oven to 375F, middle rack set.
2. Mix all the ingredients for the crust together. Press into a 9″ cake or tart pan and bake for 7 minutes. Cool completely.
3. Blend all the filling ingredients together and pour into the cooled graham cracker crust.
4. Refrigerate for atleast 4 hours or overnight.
5. Serve with whipped cream. Makes 1 pie.