”Yes, that’s what I said.”
It goes like this…Tony and I make these monthly trips to Costco where we purchase a few essentials like Prosecco (cough…Kirkland brand is the best) and toilet paper, paper towels, etc. This time I also picked up a bag of avocados.
I love those green guys. They’re perfect for a quick lunch, add to a salad, and Lordy…guacamole anyone? (Oddly, in Ohio, they pronounce the G. I’m having a hard time with that.) Then we go to the Winking Lizard for the beer of the month glass…more on that later.
Anyway, this time, we came back to my place and divided up the goods. I took 3 of the avocados and he took the other three. They never go to waste that way and we each save a few bucks on bulk items….except that one of mine was in danger of going bad a few days later. That’s no savings…that’s like flushing a buck fifty. I can’t let that happen. So I still had the potential goner sitting in the net bagging that they came in and remembered there were a few recipes attached to the bag. I checked them out, first glancing at the Avocado Tortilla Soup…sounds like any normal person’s winner, right? But we can all agree I’m not normal. Besides, I was out of cilantro and tortilla chips and it’s no spend month…use what you got….so my eyes, lingered over the Avocado Pie recipe. Guess what…I happen to have every ingredient in the list on hand.
I told Tony about my crazy plan in a text…I’m still testing him I guess, but he’s adventurous. I haven’t scared him off yet. I think most men would say… “Are you nuts? We don’t mix avocados with dessert. That’s a crime.”
But he said, “Nice!”
Of course, he’s not here to test it out… I’ll save him a slice. 😜
It’s a truly simple recipe with one catch at the end.
1 1/2 cups of graham cracker crumbs (made my own)
5 TBSP melted unsalted butter (I used room temperature salted butter, cause that’s the way I roll)
1 TBSP sugar
1 8oz Package of cream cheese
1 can of sweetened condensed milk
1 large softish, just-on-the-wrong-side-of-perfect avocado
2 1/2 TBSP lime juice
1 1/2 TBSP lemon juice
Pinch of salt
Mix together the graham cracker crumbs with the butter and sugar. (I used my mixer to crush the crumbs, added the butter and sugar after and mixed well. You could also put them in a zip bag and pound them finely but I ended up with a chunkier texture and kind of like that.)
Press mixture into an 8 inch spring form pan. (I used this cool Anchor Hocking glass pie dish that I love.)
Bake for 15 minutes at 350 degrees. Let crust cool on the counter.
I wiped out the mixer bowl and added the filling ingredients using the whip attachment to my Kitchen Aid. (Yes, I know…had I used the melted butter…I would not have had to whip it as much, but I tend to do things the hard way.) Then added the filling ingredients and made sure the cream cheese blended in well so there were no lumps. :-) I did not get a picture of the bowl filled with the good stuff. Next time…I promise.
Then you fill the crust with the glorious green stuff. I tasted the filling beforehand and let me tell you…if I hadn’t made the pie myself…I would not have guessed there was an avocado in there. It really tastes like a Key Lime Pie.
The Catch: Now…at the end…there’s this line there that says, “Garnish with blueberries. Add dollops of whip cream and top with slivered almonds.” Where are those ingredients in the list above? No where…And guess what? I don’t have those ingredients. But I did have pecan halves that I put in a chopper and maraschino cherries. So I used those instead. I think it’s pretty versatile with concern to the garnish.
In all, this was surprisingly good and I saved an avocado from the brink of destruction.
Cover the pie with plastic wrap and chill at least four hours.
Give it a try and let me know what you think.
:-) A. R. Shaw