Writing a blog provides the perfect excuse I need to make weird recipes. Pre-blog, I might have tucked a recipe for avocado crème pie away. But now, I bake pretty much whatever catches my eye. This is not always a good thing.
Fortunately, this pie was a good thing. The recipe began, “Although this may sound bizarre at first, it makes a lot more sense when you remember that avocados are actually fruits!” The author went on to ask, “You wouldn’t think twice about a banana crème pie right?” Well no, I would not think twice about a banana crème pie, but ah, I would also eat a banana in my car on the way to work. I cannot really say the same for an avocado.
Nevertheless, I was pleasantly surprised by the taste of this avocado crème pie. More so than avocado, the citrus taste of the lemon really came through. The flavor was definitely unique to all of my previous avocado experiences.
This pie is the perfect dessert to take to a Wizard of Oz theme party. Not only does its lovely green color resemble the wicked witch of the west, it melts like her too. Once a piece is cut and on a plate, it rapidly loses its shape. Since Wizard of Oz theme parties are fairly rare, a better option might be to serve this dessert at a Halloween party, given its bewitching green color and all.
I would definitely eat this pie again, but I would look into variations first. Realizing cream cheese is a base in the pie, I would try to tweak the recipe to become more of an avocado cheesecake rather than a pie. That is likely just my preference for a heartier texture, but I wanted to throw it out there as an idea.
Alas, this is the final avocado recipe for the month. (Is that you rejoicing, I hear?) As we barrel into the last week of August, my desire to bake is slowly waking from its summer hibernation, which I hope is a good thing. Perhaps more importantly, my desire to bake “normal” recipes is returning with it. Have a great week!
- For a Graham Cracker Pie Crust
- 1½ cups graham cracker crumbs
- 5 tablespoons butter or coconut oil, melted
- For the Avocado Pie Filling
- 2 medium sized, ripe avocados
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- 8 ounces (one brick) cream cheese, slightly softened
- ⅓ cup brown rice syrup
- 2 tablespoons coconut oil, melted
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup milk
- 2 tablespoons arrowroot or cornstarch
- whipped cream for garnish, optional
- Combine the graham cracker crumbs and melted butter or oil and mix until thoroughly combined.
- Pour the mixture into a 9-inch pie pan and pat it into place.
- Bake at 350 F for approximately 15 minutes. The crust should be set and browned around the edges.
- Set aside to cool.
- While the pie crust cools, peel and pit the avocados. Cut them into chunks and place them into a blender or food processor along with the lemon juice.
- Puree until smooth, then add in the zest, vanilla, cream cheese, rice syrup, coconut oil and salt.
- Pulse to combine all of the ingredients. Set aside.
- In a saucepan over low medium heat, whisk together the sugar, milk and arrowroot or cornstarch. Be sure to break up any lumps.
- Bring the mixture to a rolling boil. The sugar should be dissolved, and the mixture should be thick.
- Stream the sugar syrup into the blender or food processor while it is running and blend until very well combined. Pause to scrape down the sides of the bowl as needed.
- Pour the avocado filling into the graham cracker pie crust.
- Chill in the refrigerator at least six hours before serving.
- If desired, garnish with whipped cream immediately before serving.