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January 2000 Issue
Avocado Pie
by Philip R. Gantt
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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
 



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