Did you know that California grows 95% of the world's avocados, and that
Californians are the world's largest consumers of avocados? Avocados have a
following in the cultures worldwide, but Californians put them into
everything from ice cream to sushi.
One of the most unusual and absolutely
delightful dishes made with avocados is the Avocado Pie. Look into the
family recipe books of most native Californians, and you will probably find
an avocado pie recipe. There are many versions in making the pie, and they
all taste wonderful!
Leo Porter of Fort Klamath shared this wonderful pie recipe with me. Leo grew up on an avocado farm in
California. This is his version of the recipe for avocado pie that was
created by his aunt in the 1970s, and is now one of his signature dishes.
Learn about the
History of Avocados. Also check out more
Avocado Pie Recipe
Graham Cracker Pie Crust,
Yields: 8 servings
Prep time: 15 min
1 (9-inch) homemade or store-bought prepared
Graham Cracker Pie Crust*
2 1/2 teaspoons unflavored
3 medium-size very ripe Hass
1/4 cup fresh-squeezed lime juice
1/4 cup fresh-squeezed
1 (14-ounce) can
sweetened condensed milk
1/2 cup sour cream
* Check out my
Graham Cracker Pie Crust Recipe.
** It is always best to measure the the amount of gelatin needed as the envelopes
of gelatin can vary. Learn how to use
Gelatin in your cooking and also the history of
Gelatin, Gelatine, and JELL-OŽ.
Refrigerate graham cracker crust until well chilled.
In a small bowl, combine lime juice, lemon juice, and unflavored gelatin; let
stand 4 to 5 minutes or until softened.
In a large bowl or the food processor, combine gelatin mixture, mashed avocados, and
sweetened condensed milk. Pour mixture into prepared graham cracker pie crust.
Refrigerate at least 2 hours or until the filling is firm.
In a small bowl, whip heavy cream and sour cream together until stiff peaks form. Serve pie topped
with prepared whipped cream mixture.
Makes 8 servings.