Avocado Pie
Orlando's restaurant in Taos, New Mexico was the first place I had this wonderful and surprising treat. They served it right from the freezer with a side of real whipped cream. It was rich and creamy even though still frozen. This pie reminds me of key lime pie, but retains its creamy taste and texture even when frozen. A perfect sweet-tart complement and end to any hot, spicy meal. I tried two other versions of this recipe before I selected this one as the best.
Ingredients
1 graham cracker pie crust 1 very ripe (soft) Haas avocado 1/2 cup key lime juice (or lime or lemon juice) 1 package cream cheese or light cream cheese, 8 ounces 1 can sweetened condensed milk
Directions
Puree the avocado in a food processor or blender. Add the key lime juice, cream cheese and sweetened condensed milk and mix until well combined and creamy. Pour into graham cracker crust and freeze at least 2 hours. Thaw for 10 minutes before serving. This tastes best frozen but can also be refrigerated for a softer, more pudding-like texture.
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.