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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