Recipe courtesy of Mary Sue Milliken and Susan Feniger

Avocado Cream Pie

  • Level: Easy
  • Yield: 8 servings
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Ingredients

1/2 cup coconut, toasted, for garnish

Crust:

3/4 stick (3 ounces) butter

1 tablespoon honey

1 1/2 cups graham cracker crumbs

Filling:

1 can (14 ounces) sweetened condensed milk

8 ounces cream cheese

2 ripe avocados, peeled and pit removed

1/4 cup lime juice

1 teaspoon vanilla

1/8 teaspoon sea salt

Directions

  1. Preheat the oven to 325 degrees. To make the crust, melt the butter in a small saucepan, over low heat. Stir in the honey. Add the graham cracker crumbs and mix well. Pat the crumbs evenly onto the bottom and up the sides of a 9inch pie plate. Bake the pie shell for 12 to 15 minutes. Remove from the oven and cool. In a medium bowl, combine the condensed milk and cream cheese. Blend well with an electric mixer. Mash the avocados with the lime juice and add to the milk mixture. Add the vanilla and salt, and beat until smooth. Turn into the cooled crust. Garnish with the coconut, cover, and chill for 2 to 6 hours before serving.
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