Avocado Pie

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Avocado Pie


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


  • 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.
  • 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).

From Food Network