Avocado Pie
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Feliz Cinco De Mayo! Or in English Happy Fifth of May! One hundred and forty-eight years ago, the Mexican army was victorious against the French Forces at the Battle of Puebla . Since then, the victory has been celebrated all over Mexico and the United States. There are parades, and parties and families cooking up a Mexican feast! Now although my family is not Latino, we do like to join in the festivities, and have our own little fiesta! We make enchiladas, taquitos,tacos, salsa and gucamole- all from scratch! No frozen food here!!!
So this year I wanted to make something a little different, and I remembered a recipe I had saw in Food Network Magazine for avocado pie, that I absolutely fell in love with and had to try it out, and what perfect time then Cinco De Mayo!
I was so surprised at how easy the recipe is, I mean you take 2 ripe potassium rich, and vitamin( k, b, and a) packed avocados, and few pantry staples, and you have a exotic, and colorful desert! Enjoy!
Ingredients:
2 ripe avocados
1 8 ounce package of cream cheese(room temperature)
1 14 ounce can of sweetened condensed milk
2.5 tablespoons of fresh lime juice
1.5 tablespoons of fresh lemon juice
pinch of salt
whipped cream for garnish
12 ready made graham cracker crust
Directions:
Prepare pie crust according to packaged directions, then make the filling. Half and pit the avocados, and scoop out friut into a bowl. Add in cream cheese, and beat with a mixer until smooth. Next add in your sweetened condensed milk, juices, and pinch of salt. Spoon filling into pie crust, and chill for 6 hours, or until filling has set. Serve with whipped cream !
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That looks yummy! I could also use that recipe for St. Patrick’s Day!
This looks sooooo yummy! I love avocado.
i love avocado desserts! It’s amazing how you’re only 14, I was just a little bit younger than you are now when I first started baking. Your food looks great!
Very nice – I’ll have to work out some subsitutions to make it for myself as a vegan, but an excellent idea! Thanks!!
[...] such as Avocado Pie, a recipe that I adapted from Food Network’s Magazine – who woulda thunk a savory fruit [...]