Avocado Pie Recipes

Steps:

• Mix the avocado, condensed milk, and lemon juice until smooth and creamy, using a blender or mixer (whichever works best).
• Pour the mixture into the graham cracker shell.
• Whip the cream with a little sugar to taste and spread on top of the avocado pie evenly.
• Refrigerate until firm (and then a little longer).

Steps:

• DIRECTIONS FOR CRUST:.
• Preheat oven to 350°F.
• Pulse Nilla wafer in a food processor until finely ground.
• Add melted butter and pulse again until combined.
• Firmly press crumble mixture into bottom and up side of 9" pie bake plate.
• Bake 10 to 12 minute.
• Let it cool completely.
• DIRECTIONS FOR FILLING:.
• Combine all ingredients in blender until completely smooth. Pour into pie crust.
• Refrigerate at least 2 hours.
• DIRECTIONS FOR WHIP CREAM:.
• Whisk heavy cream and sugar until whipped.

Steps:

• Combine first 3 ingredients in blender.
• Blend until completely smooth.
• Pour into piecrust.
• Refrigerate at least 2 hours.
• Top with whipping cream before serving.

Steps:

• Stir milk into mashed avocado. Stir in lemon juice. Combine well, then pour into pie shell. Cover, and refrigerate at least 4 hours. Serve with cool whip.

Steps:

• Preheat the oven to 325 degrees. To make the crust, melt the butter in a small saucepan, over low heat. Stir in the honey. Add the graham cracker crumbs and mix well. Pat the crumbs evenly onto the bottom and up the sides of a 9inch pie plate. Bake the pie shell for 12 to 15 minutes. Remove from the oven and cool. In a medium bowl, combine the condensed milk and cream cheese. Blend well with an electric mixer. Mash the avocados with the lime juice and add to the milk mixture. Add the vanilla and salt, and beat until smooth. Turn into the cooled crust. Garnish with the coconut, cover, and chill for 2 to 6 hours before serving.

Steps:

• Preheat the oven to 350˚. Coat the bottom and sides of a 9-inch pie plate with vegetable oil. Pulse the graham crackers and sugar in a food processor until finely ground. Add the vegetable oil and coconut oil and pulse until the mixture looks like wet sand. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake until set, 12 to 15 minutes. Transfer to a rack; let cool completely.
• Clean out the food processor. Add the avocados, cream of coconut, lime zest and juice and salt and puree until smooth. Pour the mixture into a large bowl and fold in the whipped topping until combined. Spoon the filling into the crust and smooth the top. Freeze until firm, about 6 hours. Serve with more whipped topping.

Steps:

• Grease an 8-inch (20 cm) tart pan generously with coconut oil.
• Add the almonds, cashews, dates, coconut, coconut milk, vanilla, and salt to a food processor and pulse until the nuts are finely ground and the crust starts to clump together.
• Transfer the crust to the tart pan and use your hands to press it into an even layer. Chill in the refrigerator while making the filling.
• Add the avocados, coconut butter, cornstarch, key lime zest, key lime juice, maple syrup, coconut milk, vanilla, and salt to a food processor and blend until smooth and fully combined.
• Pour the filling into the crust and spread into an even layer. Garnish with shredded coconut, if desired.
• Chill for at least 3 hours, or overnight, until the filling has fully set.
• Enjoy!

Steps:

• Blend avocados, sweetened condensed milk, cream cheese, lemon juice, and 1 teaspoon vanilla extract in a blender until smooth; pour into the graham cracker crust.
• Mix sour cream, sugar, and vanilla extract together in a bowl; pour over avocado filling. Refrigerate pie until set, about 4 hours.

Steps:

• Remove the pit from the avocado and scoop pulp into a medium sized mixing bowl.
• Squeeze the juice of the lime into the bowl.
• Using an electric mixer, mash the avocado pulp.
• Add the yogurt and prepared Dream Whip to the mixing bowl and blend together.
• In a small bowl, dissolve the Jell-O and Knox gelatine powders in the boiling water. Add this to the yogurt/avocado mixture and blend well.
• Pour into the prepared graham wafter pie crust and chill for two hours.

Steps:

• Make your favorite crumb crust pie shell.
• Mix first avocado, cream cheese, lemon juice, lemon zest and sweetened condensed milk together until nice and smooth.
• Pour in the avocado mixture.
• Sprinkle chopped nuts on top of pie.
• Chill and it's ready to eat!

Steps:

• Blend avocados, sweetened condensed milk, cream cheese, lime juice, and lemon juice in a blender until smooth; pour into prepared pie crust. Refrigerate 30 minutes. Top with whipped cream to serve.