You are here: Seasoned Cooking » All Issues » January 2000 Issue » This Article » Page 1
January 2000 Issue
Avocado Pie
by Philip R. Gantt
Table of Contents | Single-page view

Related Sites

Surprise picture or gift announcement magicly appears when the magic ornament lights up on your Christmas tree! Demo features gold and silver Mag...

Use this tool to get to one of many grocery store sites, where you can find ideas for dinner, save with internet coupon specials and keep the kids ...

Les Kincaids Lifestyles

food, wine, golf, recipes, chocolate, holiday recipes, author: Never Trust A Skinny Chef...II Las Vegas Favorite Chef

High Technology Translations

I am a professional Translator in technical matters from Spanish to English; but at the same time a self made Chef, so I am offering my services to...

Chef Central

Chef Central for the professional, site includes proven management techniques and styles, a glossary of terms, label ingredients and what they do, ...
Welcome to Seasoned Cooking and to Phil's International Flair!

When my daughter, Bridgett, first offered me Avocado Pie, I thought that it sounded like the most disgusting thing I had ever heard of. It was only out of courtesy that I accepted a small piece after dinner. After tasting the first little piece, I had to indulge in seconds. Unfortunately for the others, I ended up eating the remainder of the pie as a midnight snack.

Some people have told me that this pie tastes like Key Lime pie. This may be true, however this pie is probably much richer. It is unique, and surprisingly good in flavor. Try it, I think you will like it!

The recipe presented this month are from my yet to be published cookbook, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests. Be well, and good eating!

Now, on to the recipe!


Avocado Pie

  • 2 medium size avocados
  • 1 can Eagle Brand condensed milk
  • 2 tbsp. corn starch
  • zest from 3 lemons
  • 1/2 cup lemon juice
  • 1 graham cracker crust
  • Whipped cream or Cool Whip as a topping
Scoop the meat out of the avocados and put into a blender. Add the condensed mild, lemon juice, corn starch and lemon zest. Blend until it achieves a smooth consistency. Pour into the graham cracker crust and refrigerate for 2 hours or until the filling sets firm.
After the pie has chilled, cut into serving sized pieces and top with whipped cream or Cool Whip. Enjoy!
  • Yields: 6 servings
  • Preparation Time: 25 minutes

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.