California Summer Avocado Pie
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.
For more great California Avocado recipes, visit CaliforniaAvocado.com.
Ingredients
- 1 ripe, Fresh California Avocado, peeled, seeded and mashed
- 1/2 cup lemon juice
- Lemon zest, to taste
- 1 can sweetened condensed milk (14 ounces)
- 1 9-inch prepared graham cracker pie crust
- Whipped cream, for garnish
- Sliced almonds, for garnish
Preparation
Blend the avocado, lemon juice, lemon zest and sweetened condensed milk until smooth.
Pour the mixture into a prepared pie crust.
Top with whipped cream and sliced almonds, if desired.
Place the pie in the refrigerator for 3-4 hours and allow to set.
Slice and serve.
Nutrition Information Per Serving (not including whipped cream or almonds): Calories 320; Total Fat 13 g (Sat 4.5 g, Trans 0 g, Poly 2 g, Mono 6 g); Cholesterol 20 mg; Sodium 210 mg; Potassium 320 mg; Total Carbohydrates 47 g; Dietary Fiber 2 g; Total Sugars 39 g; Protein 6 g; Vitamin A 368 (IU); Vitamin C 9 mg; Calcium 160 mg; Iron 1 mg; Vitamin D 0 (IU); Folate29 mcg; Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 8%; Vitamin C 15%; Calcium 15%; Iron 4%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*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.
Recipe provided by California Avocado Commission. Copyright © 2012
For more great California Avocado recipes, visit CaliforniaAvocado.com.
