Santa Cruz Avocado Pie

Kathie Carr


I got this recipe from an Eagle Brand Milk can label back in the late 1970's. Since I lived in California then and avocados were plentiful and cheap I had to try this unusual pie. To my surprise it was terrific.

Its not hard to make and the cool, creamy flavor is like nothing else.

Please note: The completed pie needs to chill in refrigerator for about 2 hours before serving.

★★★★★ 3 votes
20 Min


(9-inch) homemade or store-bought graham cracker pie crust
1/4 c
fresh-squeezed lime juice
1/4 c
fresh-squeezed lemon juice
envelope unflavored gelatin
medium-size very ripe hass avocados, mashed
1 can(s)
(14-ounce) sweetened condensed milk like eagle brand
1/2 c
heavy cream
1/2 c
sour cream


1Refrigerate graham cracker crust to chill well.

In a small bowl, combine lime juice, lemon juice, and unflavored gelatin. Let stand 4 to 5 minutes or until gelatin is softened.

In a large mixer bowl combine gelatin mixture, mashed avocados, and sweetened condensed milk. Quickly beat together well. Filling will begin to set up very fast.

Pour mixture into cold graham cracker pie crust.

Refrigerate at least 2 hours or until the filling is firm.
2In a small cold mixer bowl, whip heavy cream and sour cream together until stiff peaks form. Spoon this whipped cream mixture around the edges of the pie in a decorative fashion. Serve cold. Refrigerate any leftovers.

Makes 8 servings.

About Santa Cruz Avocado Pie

Course/Dish: Pies