My Avocado Pie

I hope you all had a great 4th of July weekend.

My husband André, our baby James and I 

were traveling over that weekend 
and we actually spent 

the 4th of July packing and getting ready to leave 
for our road trip, the next day.

So it was a very busy day for us, yet full of excitement, 

since we had been longing for our Summer vacation.

When the night fell, we still enjoyed, from our deck, 

the festive sights and sounds of fireworks that lit up the sky, all around our neighborhood. 

Then off to bed for a good night sleep.

Each year, we drive to Taos, NM 

to our family vacation home. 

Our family has had the house for 25 years 

and we all love being there so much. 

It is a very special place.

New Mexico, the Land of Enchantment...

It takes us 2 days to drive there. 

We usually stop over for the night either in Winslow, AZ

  "Well, I'm a standin' on the corner 

in Winslow, Arizona..."

Remember the Eagles song, Take it easy?

There is a hotel there that we are very fond of,

or we also like to stay in the cutest little motel in Williams, AZ on Route 66.

This time, we decided to take a very different way and 

check out Monument Valley.

It was absolutely gorgeous! 

A first time, for all of us.

That's us!

We got to Taos Monday night. 

So happy to be back!

We have already gone twice to

our favorite restaurant, here.

A place where you can enjoy very tasty New Mexican dishes.

A place where my husband and I 

had Avocado Pie for the first time 

and fell in love with that scrumptious dessert.

A couple of days ago, 
I decided that I was going to make my own avocado pie
and so I looked on the Internet to get a few ideas.
I would like to share with you my own recipe, 
which worked wonderfully.

By the way, it is also heavenly as a frozen dessert,
perfect for a hot summer day or night.

If you either like

Avocados,
Lime,
Creamy desserts,
Frozen desserts,
Cheesecakes,
Sweetness,
A little tartness,

Or all of the above,

this recipe is for you!


INGREDIENTS

For the Crust

20 Graham crackers

1 stick (8 Tbsp) of melted unsalted butter

1/4 cup of granulated sugar

For the Filling

3 medium avocados

1 package (8 oz) of cream cheese, room temperature

1 can (14 oz) of sweetened condensed milk

1/4 cup of fresh lime juice

1/4 cup of fresh lemon juice

Pinch of salt

DIRECTIONS

To Make the Crust

• Preheat oven to 375 degrees F.
• In a small saucepan, melt the butter.
• In your blender, combine crackers (in pieces), sugar and melted butter.
• Pulse until the mixture resembles coarse meal (like brown sugar).
• Press the mixture into the bottom and up the sides of an 8-inch buttered springform pan. Try to make the crust evenly all around.

• Chill the crust for 30 minutes to an hour before you bake it, this will help prevent crumbling when serving. 
• Bake approximately 8 to 10 minutes, until the edges are slightly brown. Do not over brown it.
• Remove crust from oven and let it cool down on a wire rack, then chill in the refrigerator before filling.

To Make the Filling

• Halve and pit the avocados. Scoop out the flesh and chop.
• Transfer to a large bowl, add the cream cheese and beat with a mixer on medium speed until smooth.
• Add the condensed milk, lime and lemon juices and the pinch of salt. Beat until fluffy.
• Pour the filling into the crust.

• Press gently a sheet of plastic wrap directly on the surface and chill at least 4 hours.

• Remove the springform ring. 

• Unstick the pie delicately from the base of the pan and transfer to a large plate or cake platter.
• Slice the pie and serve immediately (the top will start to brown as the pie sits).

I am keeping my pie in the freezer so that it does not brown.

When I am ready to serve the pie, I take it out of the freezer, slice it, plate it 

and then let it thaw a bit before serving 

(or serve it frozen).

Yummy!

Voilà!

My husband had 3 words to say:

"To Die For!"

Have a great Sunday!

Thanks for stopping by,

Alexandra