Nolas Avocado Pie Food

AVOCADO PIE

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.

NOLA'S AVOCADO PIE

Steps:

• Make your favorite crumb crust pie shell.
• Mix first avocado, cream cheese, lemon juice, lemon zest and sweetened condensed milk together until nice and smooth.
• Pour in the avocado mixture.
• Sprinkle chopped nuts on top of pie.
• Chill and it's ready to eat!

FROZEN AVOCADO-LIME-COCONUT PIE

Steps:

• Preheat the oven to 350˚. Coat the bottom and sides of a 9-inch pie plate with vegetable oil. Pulse the graham crackers and sugar in a food processor until finely ground. Add the vegetable oil and coconut oil and pulse until the mixture looks like wet sand. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake until set, 12 to 15 minutes. Transfer to a rack; let cool completely.
• Clean out the food processor. Add the avocados, cream of coconut, lime zest and juice and salt and puree until smooth. Pour the mixture into a large bowl and fold in the whipped topping until combined. Spoon the filling into the crust and smooth the top. Freeze until firm, about 6 hours. Serve with more whipped topping.

AVOCADO PIE

Steps:

• Mix the avocado, condensed milk, and lemon juice until smooth and creamy, using a blender or mixer (whichever works best).
• Pour the mixture into the graham cracker shell.
• Whip the cream with a little sugar to taste and spread on top of the avocado pie evenly.
• Refrigerate until firm (and then a little longer).

CREAMY AVOCADO PIE

Steps:

• Blend avocados, sweetened condensed milk, cream cheese, lemon juice, and 1 teaspoon vanilla extract in a blender until smooth; pour into the graham cracker crust.
• Mix sour cream, sugar, and vanilla extract together in a bowl; pour over avocado filling. Refrigerate pie until set, about 4 hours.

AVOCADO PIE

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).

TANGY AVOCADO PIE

Steps:

• DIRECTIONS FOR CRUST:.
• Preheat oven to 350°F.
• Pulse Nilla wafer in a food processor until finely ground.
• Add melted butter and pulse again until combined.
• Firmly press crumble mixture into bottom and up side of 9" pie bake plate.
• Bake 10 to 12 minute.
• Let it cool completely.
• DIRECTIONS FOR FILLING:.
• Combine all ingredients in blender until completely smooth. Pour into pie crust.
• Refrigerate at least 2 hours.
• DIRECTIONS FOR WHIP CREAM:.
• Whisk heavy cream and sugar until whipped.

AVOCADO CREAM PIE

Steps:

• Blend avocado, lemon juice,condensed milk, and cream cheese with a mixer until smooth.
• Pour into graham cracker crust.
• Chill or freeze for a few hours.
• Before serving, garnish with Cool Whip.