Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Avocado Cream Pie
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 492
- Total Fat
- 34
- Saturated Fat
- 17
- Carbohydrates
- 42
- Dietary Fiber
- 4
- Sugar
- 32
- Protein
- 8
- Cholesterol
- 71
- Sodium
- 273
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
- 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.