Avocado Pie with a Lime Glaze
As featured at the Shepherd Farms’ Pie Party
For the Crust:
6 tablespoons melted butter
2 cups graham cracker crumbs
1 tablespoon sugar
Pinch of salt
For the Filling:
3-4 small avocados
1 8-ounce package cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
Zest from 2 medium limes
Juice from 3 medium limes
Juice from 1 small lemon
Pinch of salt
Whipped cream or confectioners’ sugar, for garnish (optional)
For the Lime Glaze:
2 cups powdered Sugar
Juice and zest from 2 limes
Make the crust: Preheat the oven to 350 degrees F. Brush an 9-inch spring form pan with some of the melted butter. Mix the remaining butter with the graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack.
Make the filling: Halve and pit the avocados, then scoop out the flesh into a bowl, add the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, zest, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed. Pour the filling into the crust.
For the Lime Glaze Mix powdered sugar, lime juice and zest. Add lime until it is the desired consistency. Pour over pie and let set in fridge for at least 4 hours before serving.
Avocado, Celery & Spring Onion Bruschetta
Fresh lemon juice
Extra-virgin olive oil
Sliced Spring onions
Thin avocado slices
Watercress or Baby Arugula or Spring Mix
Coarsely chopped walnuts
Mix together fresh lemon juice and extra-virgin olive oil; toss some dressing with sliced spring onions and celery. Place thin avocado slices on toasts. Spoon on spring onion-celery mixture. Top with watercress (or mache or baby arugula, or spring mix!) and coarsely chopped walnuts. Drizzle with remaining dressing.
Carpinteria Avocado Fest Guacamole
My favorite Guac Recipe c/o of the Avo Fest (I however decrease it by 1 Jalepeno…)
First Place 2009- Locals Only Division: Kat James
6 Organic Medium Haas Avocados – Peeled & Chopped
3 Jalapeno Peppers – Seeded & Chopped
Juice of 2 Limes
1 tsp. Kosher Salt
¼ Tsp. Black Pepper
¼ tsp. garlic Powder
1 Bunch Cilantro Leaves Chopped
Combine all ingredients in a bowl, mash slightly w/fork just until combined. Taste for seasoning.