Sour Cream Avocado Pie Food

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:

• Combine first 3 ingredients in blender.
• Blend until completely smooth.
• Pour into piecrust.
• Refrigerate at least 2 hours.
• Top with whipping cream before serving.

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.

CREAMY AVOCADO DIP

Steps:

• Process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 1/2 teaspoon salt in a food processor or blender until smooth and creamy. Serve right away.

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).

"SOUR CREAM" AVOCADO DIP (VEGAN)

Steps:

• Peel and pit avocado, put in a LARGE mixing bowl (dip is a bit splattery when blending).
• Add entire block of tofu and salsa.
• Combine ingredients using a hand mixer on medium speed for about 1 minute or until the mixture becomes smooth.
• Add remaining ingredients, mix on low speed until all ingredients are blended together.
• Chill for one hour and serve.
• Store leftovers in the fridge in an air-tight container.

AMISH SOUR CREAM APPLE PIE

Steps:

• Beat sour cream and egg together.
• Add flour, sugar, salt and vanilla.
• Mix until smooth.
• Stir in apples.
• Bake at 400 degrees for 25 minutes.
• Mix the crumb topping ingredients until crumbly.
• Remove pie from oven and spread with crumb topping.
• Bake 20 more minutes.

SOUR CREAM PIE

Steps:

• Preheat oven to 450 degrees.
• Beat eggs until light & fluffy.
• Add sugar, flour, almond extract. Mix well.
• Fold in sour cream & craisins.
• Pour into pie shell.
• Place on baking sheet & put into oven. Bake at 450 degrees for 10 minutes. Reduce oven temp to 350 degrees and bake for 25 minutes. Pie should be lightly browned and set in the middle. It will still "jiggle" slightly and will firm as it cools.
• Cool, cut into wedges, and serve with a dollop of whipped cream.
• Note: I have also subbed dried apricots (finely diced)for the craisins and added 1/4 teaspoon of nutmeg for a different pie.

THE BEST LEMON LIME AVOCADO PIE

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.