avocado pie

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(Food Network Magazine April 2010)

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 cream cheese, 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 confectioner's sugar, for garnish (optional)

1. Make the crust: Preheat the oven to 350*F. Brush an 8-inch spring form pan 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.
2. Make the filling: Halve and pit the avocados, the 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 onto the surface and chill at least 4 hours.
3. Remove the spring form 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).

Tip* Press on the large end of the avocado, if it gives a little, it is ripe enough to use. Also if the little nubbin on the small end is easily removed if usually means the avocado is ripe.