Tuesday, July 10, 2007

California Avocado Pie

Avocado Pie
First my sister-in-law invented strawberry-avocado smoothies, and now I found the most amazing recipe for avocado pie. It's so good I can't explain it. This is a truly unique California dish apparently invented by an avocado grower. You must give this a try, specially now during the summer while aguacates are still cheap!

INGREDIENTS (Makes 8 servings)

  • 1 (9-inch) prepared Graham Cracker Pie Crust
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1 envelope unflavored gelatin
  • 3 medium-size very ripe Hass avocados*
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup heavy cream

Place the graham cracker crust in the refrigerator until well chilled.

In a small bowl, combine lime juice, lemon juice, and unflavored gelatin; let stand 4 to 5 minutes or until softened.

In a large bowl or the food processor, combine gelatin mixture, avocado pulp, and sweetened condensed milk. Pour mixture into prepared graham cracker pie crust. Refrigerate at least 2 hours or until the filling is firm.

In a small bowl, whip heavy cream until stiff peaks form. Serve pie topped with prepared whipped cream mixture.

* If an avocado is ripe, it will yield to a gentle pressure.

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