Avocado Pie, part 1

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Yes, you read right. Avocado pie. I haven’t made it in years – probably because my husband doesn’t eat avocadoes. But I came across the recipe recently and had to make it this summer. It’s so unique and simply delightful.

Way back in the 70’s I lived in Santa Barbara, California, where I attended university, as they say. I had some friends who lived in a large house together and visited them quite often, probably because I was living in a one room mother-in-law cottage in town. Plus, they were all bohemian artists and musicians, and really delightful folk – a nice change from the nerdy geology majors with whom I attended classes.

I remember one young man in particular for three reasons. Firstly, he looked just like Jesus Christ. Secondly, he was a classical pianist who was as talented as Van Cliburn. Thirdly, he made this pie, and it’s from him that I got the recipe.

So now fast forward a million years and I have a cooking blog, and I’ll bet a small minority of you have ever had such a thing as an avocado pie. I only say that because, I’ve never come across it since that one time in or around 1976.

It’s a dessert – it has nothing to do with guacamole. It’s not savory. And oh, it’s so simple to make.

But for part one I’m just making the graham cracker crust, because I know many people who buy their crusts. Stop it!!! This is so easy! And adaptable!

Stay tuned tomorrow for the fun part – the rest of the avocado pie!

Graham Cracker Crust

5 ounces graham crackers, with or without cinnamon, depending on the filling
1 stick or 4 ounces unsalted butter, preferably at room temperature
1/2 cup white sugar

Preheat the oven to 375 Farenheit.

Choose an 8 or 9″ pie plate. Greasing is not necessary.

Place the graham crackers in the jar of a food processor.
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Process until smooth.
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Place the crumbs in a medium bowl. Add the butter and sugar to the crumbs.
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Then microwave the mixture until the butter melts. You could always melt the butter in another container, but this just simplifies things and saves you from washing another container.
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Stir everything well, until even mixed.
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Then place the mixture in your pie plate. Have your pie plate on a cookie sheet or jelly-roll pan so that you don’t have to grab the pie plate with your oven mitts when the crust is done.
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Using a large spoon, begin spreading and flattening the crumbs into a firm crust, working it up the sides of the pie plate.
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Bake the crust for approximately 12 minutes – it will be firm and golden in color. If it has puffed a little, smooth it down with the large spoon.

Sneak peak on tomorrow’s post…. avocado_edited-1

Now, the reason that I feel it’s okay to do a whole post on a graham cracker crust, is that I want my less experienced cooks who follow my blog to know that any cookie can be substituted for the graham crackers! Do you want a chocolate crust? Use chocolate cookies! Making a fun pie at Christmas time? Use gingersnap cookies! Making a strawberry pie? Use vanilla wafers. It will all work.

The crust doesn’t depend on the cookie – it’s the interaction between the sugar and butter that really turns these crumbs into a firm, crystallized crust!

Want to add more flavor? Substitute some of the weight of cookies with some nuts! Use walnuts, hazelnuts, pecans, or your favorite nut! Trust me, it really will work.

Get creative! This is just home cooking. You don’t need to be a pastry chef to make pies!

24 thoughts on “Avocado Pie, part 1

  1. This is great, thanks! we can’t get graham crackers here in the UK so it’s great to know I can substitute and this lunchtime I just bought a dish just like yours! Do you grease the pie plate so it’s easy to get out?

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  2. Nice tutorial on graham cracker/cookie crust. I’ve had an avocado pie I’ve been wanting to make for a couple of years and just haven’t gotten around to it. I’m hoping to get my avocado ice cream posted sometime this week. Avocado isn’t just about savory recipes, i.e. guacamole, salad, sushi, etc. I love the dessert avocado recipes, too. Looking forward to part 2. :)

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  3. Great post, particularly the advice to improvise and make different types of crust with the same basic “method”

    avocado in Brazil is always enjoyed as a dessert, so your next post will please every Brazilian who reads it ;-)

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  4. I’ve learned something. In the States you use Graham crackers. Over here we use Digestive Biscuits. Completely different name but I’m sure they are the same thing! If I ever move to the States and want to make a cheesecake or similar i will know what to buy at the supermarket (or equivalent!)

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