California Avocado grower John Scudder has been making this creamy pie for over 25 years. California Avocado and lemon juice, rather than lime juice, create its pretty color and tropical taste.
California Summer Avocado Pie
(Nutrition Information does not including whipped cream or almonds)
Vitamin A 368 (IU); Vitamin C 9 mg; Calcium 160 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 29 mcg; Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 8%; Vitamin C 15%; Calcium 15%; Iron 4%
Ingredients1 ripe, Fresh California Avocado, seeded, peeled and mashed 1/2 cup lemon juice As needed Lemon zest to taste 1 (14-oz.) can sweetened condensed milk 1 (9-inch) prepared graham cracker pie crust As needed Whipped cream, for garnish As needed Sliced almonds, for garnish
- Blend avocado, lemon juice, lemon zest and sweetened condensed milk until smooth.
- Pour mixture into prepared pie crust.
- Top with whipped cream and sliced almonds, if desired.
- Place pie in refrigerator for 3-4 hours and allow to set.
- Slice and serve.
Serving Suggestion: Use a pastry bag to pipe the whipped cream onto the pie like a pro!
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados