Page 195 - United States of Pie

Avocado Pie

I know you may be wondering … Is avocado pie sweet? And the
answer is yes. A decadent, silky combination of avocado, lime juice,
and sweetened condensed milk, this pie is a delicious throwback to a
bygone era in California’s history. In the 1950s, recipes for this
unique pie began appearing in magazines and were written about in

cookbooks. Most people think of the avocado as strictly a vegetable,
slicing it on salads or placing a wedge on top of a sandwich. But
Californians know better. The avocado is indeed a fruit, and
California grows about 90 percent of all the avocados consumed in
this country. This pie is smooth, with a luxurious texture and a subtle
flavor, but beware—it is rich. No whipped cream required; it really
doesn’t need it.

1 Graham Cracker Crust

2 ripe avocados, peeled and pitted

¼ cup fresh lime juice (from approximately 4 limes)
One 15-ounce can sweetened condensed milk

In a blender, combine the avocados, lime juice, and sweetened
condensed milk. Process for 3 to 5 minutes, until the mixture is
completely smooth.
Pour the avocado mixture into the prepared crust. Smooth the

surface of the pie, cover it with plastic wrap, and refrigerate it for 3
hours. (The lime juice in the mixture will prevent the avocado from
browning.)
Serve this rich pie chilled.