Avocado Pie

Yup, you read it correctly.  Avocado Pie. I know, your first thought is, will it taste like Guacamole?  No, it won't.  It is light, and creamy, and just absolutely delicious. I rarely, in my posts, advise anyone that a recipe is something they just HAVE to try. But I gotta break the rule, you gotta try this.

Adapted from Food Network Magazine Mar, 2010

Ingredients and Method:

5 T butter (melted)
1 1/2 cups graham cracker crumbs
1/4 cup sugar
salt (a pinch)

2 hass avocados (make CERTAIN they are ripe. They should feel soft when squeezed, not hard)
1 pkg cream cheese 8oz (room temperature)
1 14 oz can condensed milk
2 1/2 T lime juice
1 1/2 T lemon juice
salt (pinch)

In a small bowl, combine graham cracker crumbs, melted butter, sugar, and salt and mix well.

Press into a spring form pan or 9 inch pie pan along the bottom and up the sides a bit. Bake at 350 degrees for 10 minutes. Let cool.

Meanwhile, pierce the avocado with a knife  lengthwise to the pit and rotate around until skin is cut. Twist avocado in opposite directions to separate.  Remove pit and discard.

Inside the skin, slice the avocado in a cross-hatch pattern to make removal easier. Scrape avocado flesh into a mixing bowl with a spoon.

Beat the avocado until fully mashed.

Add the balance of ingredients to the avocado and beat until light and fluffy.

Empty contents of the bowl into the graham cracker crust. Cover with plastic wrap, allowing the wrap to cover the surface of the pie.

Chill for at least two hours before serving. This pie is best served within a day or two at most, as it will tend to turn brown from oxidation which is kinda unappealing, ya know?  

Serve slices with a dollop of whipped cream.

Enjoy.