Think outside of the box, that's what they say right? Try new things? Alright, here goes. I usually have a gift of reading a recipe and knowing, will this be an instant classic or a do NOT repeat? After seeing this recipe in the Food Network Magazine, I was left wondering: which will it be?
Avocado pie... hmm... guaranteed to be creamy, rich, and fatty. I made it for Easter dessert. I was skeptical about my family, not the most adventurous bunch to say the least. My sister eats and breathes avocados, so I wasn't worried about her. My cousin is the quietest man on the face of the planet; wasn't too worried about him either. My dad and aunt are pretty easygoing, again felt pretty safe. The people to please: my mom and grandmother.
I would not give this mysterious green pie a name out of fear no one would try it. So after reassuring everyone that there was nothing "gross" in it, and no it's not broccoli, they all gave it a taste. They were all able to name every ingredient except the avocado. All in all it got a pass, although my mom told me that it did not compare to my key lime.
Give it a try, let me know what you think. I put a couple of tips after the recipe, check them out before starting.
Ingredients
For the Crust:
5 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
Pinch of
saltFor the Filling:
2 medium hass avocados
1 8-ounce package cream
cheese, at room temperature
1 14-ounce can sweetened condensed
milk2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons fresh lemon juice
Pinch of salt
Whipped cream or confectioners' sugar, for garnish (optional)
Directions
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 will start to brown as the pie sits).
Kim's Tips:
1-really do make sure that your avocados are really ripe, and cream cheese is at room temp. They will cream together much better, and you won't get little chunks of either.
2-if I were to do it over, I would definitely increase the amount of fresh lemon and lime juice. maybe even double it.
3-whipped cream is a must on the side. Everything is better with whipped cream.
Good Luck!
