OtherDessertPie
Avocado Pie
A dessert pie recipe from Baking Yesteryear — B. Dylan Hollis, p.186.
Synced from myBrain/food_and_recipes/transcribed/baking_yesteryear/BY - Avocado Pie.md
Cook time15 min
Servings1 9-inch pie
Serving size1 slice
Effortweeknight
Oven375°F
01
Ingredients
- 1 1/2 cups (160g) very fine pretzel crumbs
- 1/3 cup (66g) granulated sugar
- 2/3 cup (150g) melted butter
- 3 large avocados, skinned and pitted (about 2 cups/450g mashed)
- 1 package (8 oz/226g) cream cheese, softened
- 1 can (14 oz/396g) sweetened condensed milk
- 1/4 tsp salt
- 2 tsp grated lime zest
- Juice of 2 large limes (fresh)
- Lime wedges + whipped cream, to garnish
02
Directions
- 1
Crust: Heat the oven to 375°F. Mix the crust ingredients to a wet-sand consistency and press into a 9-inch pie pan, well up the sides. Blind bake 15 minutes; cool completely on a rack.
- 2
Pie: Beat the avocados smooth (or push through a sieve) and measure out 2 cups (450g). Beat in the cream cheese until smooth, ~5 minutes. Beat in the condensed milk, salt, lime zest, and fresh lime juice — bottled juice won't set it. Turn into the cooled crust, level the top, and refrigerate overnight (5 hours minimum). Garnish with lime wedges and whipped cream. Keep covered and refrigerated; eat within 2 days.
Source details
- Attribution
- Baking Yesteryear — B. Dylan Hollis, p.186
- Origin year
- 1960
- Source type
- cookbook
- Transcribed
- 2026-08-08
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