Friday, November 23, 2012

Avocado Cream Pie


Haiku style avocados, round and cannonball shaped.
Some people call them cannonballs.
When you have too many avocados… and can’t give them away or eat them fast enough, this is a great recipe to take to a potluck, which is what I brought to a Thanksgiving gathering on the beach yesterday. It was a hit. This recipe was given to me by a friend who loved making these pies. 


Not the most elegant presentation of avocado cream pie,
but it's yummy. 

Avocado Cream Pie is easy to make and is healthier than a lot of other desserts. If you want to avoid sugar, use a natural sweetener like honey or agave syrup or the other sweeteners they sell at Mana Foods. 

If you want to make it gluten free, make a crust using crushed, toasted walnuts or macadamia nuts and coconut oil. 


Avocado Cream Pie

2 medium to large avos (these are bigger than the Hass type commonly sold in supermarkets) At least 2 cups of avocado pulp. 

1 tsp of lemon or lime juice

3/4 cup to 1 cup of powdered cane sugar (make it as sweet you'd like)
2 Tbsp of coconut oil
1 tsp of vanilla extract

1 ready made pie crust - can be crushed graham crackers or crushed nuts w/ coconut oil or a regular pie crust

4 oz of cream cheese (1/2 a package)
whipped cream (optional)

In a food processor, blend avocado pulp, cream cheese, sugar, 
vanilla extract, lemon juice, and coconut oil until very smooth. I have tried making this in a blender or with a hand mixer, and the texture is not smooth enough. The coconut oil helps the pie solidify better. If you don't have coconut oil, do not substitute with another oil. Avoid using regular sugar, or you will have a grainy texture. Scoop the avocado "cream" into the pie shell. Top with whipped cream or anything you'd like.


Avocado cream pie with whipped cream on top.

I also posted this recipe to Cooking HawaiianStyle, although for some strange reason, it won't upload the picture. 


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