UPDATE: We adopted a plant based diet in September 2013 so, while this was definitely yummy, it no longer reflects the food we eat. 
I know, I know, avocado pie sounds dreadful, but trust me on this, it’s actually quite nice and super easy to make. You can even name it something else and leave people guessing as to what your secret ingredient is. It’s reminiscent of a key lime pie and has always been a crowd-pleaser whenever I’ve made it (except for that one time when I added eggs and baked it, don’t do that) you can make it a bit healthier by leaving the cream cheese out, but be warned, the pie won’t maintain it’s form as well. Try it and let me know what you think.
Ingredients:
Crust:
1 ready made cracker crust, graham cracker or short bread (you could make your own, but I generally go for the quicker route)
Filling:
2 medium ripe hass avocados – scoop out and chop up the flesh
1 8-ounce package cream cheese (room temperature)
1 14-ounce can sweetened condensed milk
3 limes -juiced
1 lemon – juiced
Pinch of salt
Garnish (optional):
Heavy whipping cream
Sugar – to taste
Directions:
In a large bowl mix together the avocado and cream cheese until smooth, using an electric mixer. Mix in the condensed milk, lime juice, lemon juice and salt until creamy. Try to keep the avocado lumps to a minimum. Scoop into the pie crusts and chill in the refrigerator for at least 4 hours or over night.
Put the heavy whipping cream and desired amount of sugar in a separate bowl and beat until fluffy and soft peaks form.
Garnish the pie with the whipped cream and serve. Enjoy!
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