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 Pie Recipes.
- 1 (9-inch) Graham Cracker Pie Crust, homemade or store-bought*
- 1/4 cup lime juice, fresh squeezed
- 1/4 cup lemon juice, fresh squeezed
- 2 1/2 teaspoons unflavored gelatin**
- 3 medium-size very ripe Hass avocados, mashed
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 cup sour cream
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Refrigerate graham cracker crust until well chilled.
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In a small bowl, combine lime juice, lemon juice, and unflavored gelatin; let stand 4 to 5 minutes or until softened.
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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.
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Refrigerate at least 2 hours or until the filling is firm.
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In a small bowl, whip heavy cream and sour cream together until stiff peaks form. Serve pie topped with prepared whipped cream mixture.
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Makes 8 servings.
** 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-O.
Categories:
Avocados Baking Dessert Recipes Gelatin & Pectin Recipes Refrigerator Pies- No Bake Pies