Avocado Cream Pie

  • on November 10, 2008
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Ingrients & Directions

3/4 Stick (3 ounces) butter
1 tb Honey
1 1/2 c Graham cracker crumbs
1 cn (14 ounces) sweetened
Condensed milk
8 oz Cream cheese
2 Ripe avocados, peeled and
Pit removed
1/4 c Lime juice
1 ts Vanilla
1/8 ts Sea salt
1/2 c Coconut, toasted, for

Preheat the oven to 325 degrees.

To make the crust, melt the butter in a small saucepan, over low
heat. Stir in the honey. Add the graham cracker crumbs and mix well.
Pat the crumbs evenly onto the bottom and up the sides of a 9inch pie
plate. Bake the pie shell for 12 to 15 minutes. Remove from the oven
and cool. In a medium bowl, combine the condensed milk and cream
cheese. Blend well with an electric mixer. Mash the avocados with the
lime juice and add to the milk mixture. Add the vanilla and salt, and
beat until smooth.

Turn into the cooled crust. Garnish with the coconut, cover, and
chill for 2 to 6 hours before serving.

Yield: 8 servings


4 servings

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