Best 4 Summer Avocado Pie Recipes
Indulge in a tantalizing culinary journey with our Summer Avocado Pie, a symphony of flavors that will transport your taste buds to a tropical paradise. This delectable pie features a flaky, buttery crust that encases a creamy, velvety avocado filling, complemented by a zesty lime curd and a vibrant mango salsa. The harmonious blend of sweet, tangy, and savory notes creates an explosion of flavors that will leave you craving more. With its vibrant green hue and refreshing taste, this pie is a perfect summer dessert to enjoy with friends and family. We also offer variations of this classic recipe, including a vegan version for those with dietary restrictions, and a decadent chocolate avocado pie for those with a sweet tooth. No matter which recipe you choose, you're in for a delightful treat that will be the star of any gathering.
Here are our top 4 tried and tested recipes!
THE BEST LEMON LIME AVOCADO PIE
Don't tell anyone and they won't know it's avocado! This amazingly easy, super-refreshing pie is a hit every time! No baking; mix the filling in a blender for super-speedy results! For picnics or potlucks, this recipe works well in mini pie crusts too. Just make sure that the pie crusts are baked and cooled before pouring in the filling.
Provided by MommyKirsten
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Blend avocados, sweetened condensed milk, cream cheese, lime juice, and lemon juice in a blender until smooth; pour into prepared pie crust. Refrigerate 30 minutes. Top with whipped cream to serve.
Nutrition Facts : Calories 491.5 calories, Carbohydrate 44.6 g, Cholesterol 63.2 mg, Fat 33.1 g, Fiber 3.8 g, Protein 7.5 g, SaturatedFat 14.1 g, Sodium 307.2 mg, Sugar 31.1 g
AVOCADO PIE
Make and share this Avocado Pie recipe from Food.com.
Provided by Divinemom5
Categories Pie
Time 10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in blender.
- Blend until completely smooth.
- Pour into piecrust.
- Refrigerate at least 2 hours.
- Top with whipping cream before serving.
Nutrition Facts : Calories 476.5, Fat 21.6, SaturatedFat 6.6, Cholesterol 22.5, Sodium 314.7, Carbohydrate 66.3, Fiber 3.3, Sugar 51.9, Protein 7.8
AVOCADO PIE
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Brush an 8-inch springform 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 and chop. Transfer to a 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 salt and beat until fluffy, scraping the bowl as needed. Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours.
- Remove the springform ring and slice the pie. Garnish with whipped cream or confectioners' sugar, if desired, and serve immediately (the top will start to brown as the pie sits).
AVOCADO CREAM PIE
Steps:
- Preheat the oven to 325 degrees. To make the crust, melt the butter in a small saucepan, over low heat. Stir in the honey. Add the graham cracker crumbs and mix well. Pat the crumbs evenly onto the bottom and up the sides of a 9inch pie plate. Bake the pie shell for 12 to 15 minutes. Remove from the oven and cool. In a medium bowl, combine the condensed milk and cream cheese. Blend well with an electric mixer. Mash the avocados with the lime juice and add to the milk mixture. Add the vanilla and salt, and beat until smooth. Turn into the cooled crust. Garnish with the coconut, cover, and chill for 2 to 6 hours before serving.
Tips:
- For the perfect flaky crust, use cold butter and ice water. Work the butter into the flour quickly to avoid gluten formation, which can make the crust tough.
- When blind-baking the crust, use pie weights or dried beans to prevent the crust from bubbling up. Line the crust with parchment paper and fill it with the weights or beans. Bake for 15-20 minutes, then remove the weights and parchment paper and bake for another 5-10 minutes.
- To make the avocado filling, use ripe avocados. Scoop out the avocado flesh and mash it with a fork until smooth. Add the other filling ingredients and mix until well combined.
- When pouring the filling into the crust, be careful not to overfill it. Leave about 1/2 inch of space at the top of the crust.
- Bake the pie until the crust is golden brown and the filling is set. This will take about 45-50 minutes. Let the pie cool completely before serving.
Conclusion:
This summer avocado pie is a delicious and refreshing dessert that is perfect for any occasion. The creamy avocado filling is complemented perfectly by the flaky crust and the fresh lime zest. This pie is sure to be a hit with your family and friends.
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