santa cruz avocado pie
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.
prep time
20 Min
cook time
method
---
yield
8 serving(s)
Ingredients
- 1 - (9-inch) homemade or store-bought graham cracker pie crust
- 1/4 cup fresh-squeezed lime juice
- 1/4 cup fresh-squeezed lemon juice
- 1 - envelope unflavored gelatin
- 3 - medium-size very ripe hass avocados, mashed
- 1 can (14-ounce) sweetened condensed milk like eagle brand
- 1/2 cup heavy cream
- 1/2 cup sour cream
How To Make santa cruz avocado pie
-
Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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