I am always looking for unique recipes. When I came across this recipe, I knew I just had to try it.
This recipe is sponsored by Paradise Grove Avocados and they provided the most beautiful large avocados I have ever seen! They are so delicious
and healthy but rich tasting. I don’t think I will ever purchase another avocado in the store again. You can order fresh avocados delivered to your door directly from Paradise Grove Avocados. They ripen in just a few days, and you’ll love them.
David wasn’t too sure of this recipe, but I shared a bite of the avocado and he thought it was really good. David has never eaten avocados, except in guacamole. I have changed this! I have prepared avocado prawns, an avocado shake, and now the most delicious avocado pie.
I decided to make the avocado pie with a toasted pecan crust and use key limes.
The result, if you closed your eyes and didn’t know that it was made with avocados, you would have thought you had taken a bite of a rich, creamy, smooth, key lime pie with a hint of avacado.
You have to try it for yourself and you will find a new recipe to add to your list of favorites. And if you order your avocados from Paradise Grove Avocados, you will never purchase an avocado from the store again!
Real Texas Avocado Pie with Toasted Pecan Crust
Ingredients
Toasted Pecan Crust
2 cups fresh Pecans, ground coarsely
2 tablespoons Sugar
1/4 cup Butter
Pie Filling
2 large ripe Avocados, pureed
1 (14 ounce) can Sweetened Condensed Milk
1 teaspoon grated Lime Zest
1/2 cup fresh Key Lime juice
2 Egg yolks
1 pinch Kosher Salt
Directions
Place the butter in a glass pie plate and melt in microwave for 30 – 45 seconds. Add the coarsely ground Pecans and sugar and mix with the butter. With a fork, press pecans against the pie plate bottom and sides. Bake in oven at 350F for approximately 10 minutes or until toasted. Cool on wire rack.
Combine sweetened condensed milk, lime zest, key lime juice, lightly beaten egg yolks, and salt; blend until mixture thickens. Stir in avocado puree. Pour filling into cooled toasted pecan crust.
Chill pie overnight.
