Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Name This Dish Pie
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- Level: Easy
- Total: 5 hr
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 460
- Total Fat
- 31 g
- Saturated Fat
- 15 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 4 g
- Sugar
- 31 g
- Protein
- 7 g
- Cholesterol
- 65 mg
- Sodium
- 264 mg
From the look of the pale green filling and graham cracker crust, you’d think this was a classic key lime pie. Instead, we’ve added avocado to give extra richness and creaminess to the sweet and tangy custard made from fresh lime juice, cream cheese and sweetened condensed milk. The bonus of this recipe is that no baking is needed. Simply add the filling to the baked crust and refrigerate until set before slicing and serving.
- Level: Easy
- Total: 5 hr
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 460
- Total Fat
- 31 g
- Saturated Fat
- 15 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 4 g
- Sugar
- 31 g
- Protein
- 7 g
- Cholesterol
- 65 mg
- Sodium
- 264 mg
Ingredients
For the Crust:
For the Filling:
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Directions
- Make the crust: Preheat the oven to 350 degrees F. Brush an 8-inch round 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. Let 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. Top with whipped cream and serve immediately (the top will start to brown as the pie sits).
