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.
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.
Stir everything well, until even mixed.
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.
Using a large spoon, begin spreading and flattening the crumbs into a firm crust, working it up the sides of the pie plate.
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.
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!