So, I have been enjoying myself immensely since I have changed focus. I will update you later on what I have been spending my time doing ; )
But for now, I have to tell you my creative outlet will always be cooking. It's my go to. It's where I feel comfortable and once I get an idea in my head, it has to come out! It first started with the salted caramel lollipops I made a few weeks back...mmmm....my friends can attest to how good they were! Since it is a recipe that I am still perfecting, I won't share it just yet. However, I woke up this morning...hee hee...with the absolute need to make a dessert, a pie to be exact. There was one ingredient that I had in mind...AVOCADOS! I know! It's not the normal thing you would think of when you think DESSERT but (trust me on this one) avocados + dessert = scrumptious.
A family friend gave us an abundant amount of this wonderful fruit that we had to come up with ways (other than guacamole) to utilize them, hence the avocado pie. There are so many health benefits to avocados including promoting heart health, has anti-inflammatory benefits, aids in the absorption of carotenoids, and promotes blood sugar regulation, plus many more benefits. You can also achieve many of these affects just using avocado oil.
My dear friends at FoodNetwork.com aided in today's recipe. I hope you enjoy it (like I did)!
AVOCADO PIE
(Where's my photographer when I need him! The color is a little off in the photo but you get the point.)
Ingredients For the Crust:
5 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
Pinch of salt
For the Filling:
2 medium hass avocados
1 8-ounce package cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons fresh lemon juice
Pinch of salt
Whipped cream or confectioners' sugar, for garnish (optional)
Directions
Make the crust: Preheat the oven to 350 degrees F. Brush an 8-inch springform pan (**I used a regular pie tin) with some of the melted butter. Mix the remaining butter with the graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack.
Make the filling: Halve and pit the avocados, then scoop out the flesh and chop. Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed. Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours.
Remove the springform ring and slice the pie. Garnish with whipped cream or confectioners' sugar, if desired, and serve immediately (the top will start to brown as the pie sits).
5 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
Pinch of salt
For the Filling:
2 medium hass avocados
1 8-ounce package cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons fresh lemon juice
Pinch of salt
Whipped cream or confectioners' sugar, for garnish (optional)
Directions
Make the crust: Preheat the oven to 350 degrees F. Brush an 8-inch springform pan (**I used a regular pie tin) with some of the melted butter. Mix the remaining butter with the graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack.
Make the filling: Halve and pit the avocados, then scoop out the flesh and chop. Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed. Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours.
Remove the springform ring and slice the pie. Garnish with whipped cream or confectioners' sugar, if desired, and serve immediately (the top will start to brown as the pie sits).
**Since spring is "here" and summer is just around the corner, this will be a great dessert to take to a picnic or an outdoor BBQ or for you to just enjoy in the privacy of your own home. It will be a hit either way, I promise.
Bon appetit and remember: Be good to yourself!
~ Knife Out
~ Knife Out
