Yes, you read it right. Avocado pie. And for once, I’m not talking savory. I came across my old friend’s hand-written recipe recently and had to make it this summer. Avocado pie is unique and simply delightful.
Way back in the 70’s I lived in Santa Barbara, California, where I attended college. I had friends who co-habitated in a large house, and I visited them quite often, probably because I was living in a mother-in-law cottage and enjoyed the space, and the music.
These folks were all wonderfully talented bohemian artists, writers, and musicians – a nice change from the nerdy geology majors with whom I attended classes. (Nothing against nerds, as I was one of them.)
One friend stood out for three reasons. First, he looked just like Jesus Christ. Second, he was a classical pianist who was as talented as Van Cliburn. Third, he made this pie, and it’s from him that I got this recipe.
Above from the left: my sister, myself, and Jesus Christ, circa 1975?
So 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 one, and I follow hundreds of blogs. It’s a dessert – it has nothing to do with guacamole. And it’s so simple to make.
First you must make a graham cracker crust.
Graham Cracker Crust
5 ounces graham crackers
1/2 cup white sugar
1 stick or 4 ounces unsalted butter, at room temperature
Preheat the oven to 375 Fahrenheit. Choose an 8 or 9″ shallow pie plate.
Place the graham crackers in the jar of a food processor along with the sugar. Process until smooth.
Place the crumbs in a medium bowl and place the stick of butter on the crumbs. Microwave gently until the butter melts.
Stir everything until evenly combined. Scrape the mixture into the pie plate.
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.
Cool the pie crust and meanwhile prepare the filling.
As the recipe states, blend together the avocado, sweetened condensed milk and lime juice until smooth, then pour the result green glop into the pie crust.
The pie must chill at least four hours or overnight before serving.
I served mine with a little squiggle of diluted crème fraiche.
The pie is so sweet that it really needs the crème fraiche.
It’s also quite soft. If I was a confident baker I would figure out how to incorporate a little gelatin into the avocado pie filling.
As I mentioned, this pie is sweet. Normally sweetened condensed milk is not a favorite ingredient to use, but I wanted to make the recipe as I remember it. Some lime zest and a little less lime juice to maybe help the filling be thicker, but it’s not a lime pie. Just don’t try and cut large pieces!