Move over avocado toast…your new favorite avocado dish is here and it’s not what you’d expect.
Hello, Avocado Cream Pie. Or as the BF would say…what in the world is that?
Yes it sounds weird. Yes it’s probably *the* most basic pie you could make. And yes it’s surprisingly tasty.
Fair warning: It’s also green. Very green.
For some reason green pie isn’t weird when it’s a key lime pie but that same mentality did not apply to this guy. 🤷♀️ The BF had a hard time giving it a try based on looks alone. Don’t judge a book by it’s cover, right?!
But hey – it’s an attention grabber! It’s also creamy, citrus-y, and subtly sweet. And who doesn’t love a big dollop of homemade whipped cream?
Would love to hear what you think. Is an avocado pie weird or a brilliant breakthrough?
Give it a try!
Avocado Cream Pie
1 1/2 cups graham cracker crumbs
6-8 tbsp melted butter
4 medium Hass avocados, fully ripe
8 oz, cream cheese, room temperature
1 (14 oz) can sweetened condensed milk
1/2 cup fresh lime juice
1/4 tsp salt
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Make the crust: Preheat oven to 375 degrees. In a small bowl, combine graham cracker crumbs and melted butter. Mix until it is well blended and the consistency of sand. Add more butter if needed. Press into your pie pan and chill in the freezer for at least 15 minutes to help prevent crumbling when serving. Bake for 8-10 minutes. Allow crust to cool before filling.
Make the filling: Halve and pit the avocados, and scoop into a large bowl. Beat the avocados with cream cheese until smooth. Add in the condensed milk, juice and salt — beat until fluffy. Scoop the filling into the cooled graham cracker crust and smooth out. Cover with plastic wrap, making sure the plastic wrap touches the surface of the filling to prevent the avocado from browning. Refrigerate until the filling is fully set, about 4 hours.
Make the topping: In a medium mixing bowl, beat whipping cream at high speed. Gradually add sugar and vanilla. Beat until stiff peaks form. Spread whipped cream over the avocado filling. Slice and serve! The pie should be served the same day as the avocado filling will begin to brown after being exposed to air.