My boyfriend told me that the first time he heard about me (right before we met over 2 years ago on a random trip to Las Vegas) he thought I was going to be a rich snob. Makes sense. I went to Cornell at the time and when I first meet people I tend to be quiet. I guess that translated to rich-bitch-face for me. But luckily, we moved past that.
2 years later, he’s coming to find that I’m quite the opposite. I might be the cheapest person I’ve ever met (after my mother that is… I had to get it somewhere right?). Yesterday, I had us walk to Costco before going to the movie theater so we could buy the cheaper tickets there. $8 savings! I say yes.
My frugality translated to food as well. For a long time, I would NEVER buy avocados. $1+ for an avocado seemed outrageous. But now, I’m growing up. And guys… I buy avocados. In fact, I just bought 2 right before writing this post. Is my cheapness fizzing away?
I don’t think so (the avocados I just bought were on sale), but if you’re cheap like me but want to use your avocados to your full potential, here’s how:
In pie form.
Yes, it’s sweet. Not savory, and truth be told, I don’t really taste the avocado in it. What I do taste (and trust me I tasted this one a lot, I ate it for breakfast 3 days last week…) is delicious creamy-ness.
from Blue Ribbon Pies (mostly)
1 stick of butter, melted
1 1/4 cup graham cracker crumbs
1/4 cup powdered sugar
1 large avocado (or 1 1/2 small, which is what I used), lightly mashed
1/4 cup lime juice
2 egg yolk
1 tsp vanilla
1 can (15 oz) sweetened condensed milk
1 cup sour cream
1 tsp vanilla
1/4 cup sugar
Prepare crust by mixing together melted butter, graham cracker crumbs and 1/4 powdered sugar. Press into a 9” pie pan. Put in the freezer until ready to use.
Preheat oven to 325.
Our lime juice over avocado slices and set aside. In a large bowl, beat egg yolks until thick (few minutes took me about 5?). Add avocado and lime juice and beat, add vanilla and continue to beat. Add sweetened condensed milk and beat until well combined. Pour mixture into prepared graham cracker crust. Bake 20 minutes.
Allow to cool completely. Meanwhile, mix together sour cream, vanilla and 1/4 cup sugar. Once the pie is completely cool, spread sour cream mixture over the pie. Chill for a few hours (I chilled it over night) then serve!
Ok so cheapness aside, I can’t take credit for this recipe. I owe it to my lovely friend, Rhoda. She shares my affinity for pies and cost-effectiveness, which I greatly appreciate.
But take my word for it, make this pie no one will think you’re a cheap-o. They’ll think your awesome for 1. giving them pie, 2. making an amazing pie that looks crazy but tastes great!
11 thoughts on “Avocado Pie”
This sounds delicious! Is the avocado in the pie to make it “healthier” or just to add creamy texture? Just curious. 🙂
While I would like to think the avocado adds nutritional value, I can’t say 1 avocado cancels out a whole can of condensed milk and a stick of butter haha. I think it’s just for the texture 🙂 But I guess avocado adds fiber…?
it’s calcium. Women need more of it. 🙂
love that book. it’s a real find. the whole series, really
Wow, what a genius, original recipe—I’ve seen avocado used in sweet dishes like chocolate mousse before, but never in an avocado-flavored pie! (Oh and I, too, share your affinity for avocados, pies, and cost-effectiveness. 🙂 )
Hmm, the sugar and condensed milk throw me off….how about sweeten with dates and use coconut milk after it has set in the fridge and use only the thick part?
I love the idea of those substitutes to make for a healthier pie (this one clearly is not haha). I haven’t tried them so I can’t say how they’ll hold up in terms of texture, but if I get some time, I’ll give it a try! I’m thinking maybe if you use coconut creme (chilled first and only the firm part), then maybe?