Summer Avocado Pie Food

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).

FRESH AVOCADO SUMMER ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• In a medium bowl, stir together the rice vinegar, 1 tablespoon lime juice, salt, and honey (or other sweetener). Add cabbage and carrots. Toss. Let sit for about 10 minutes.
• Meanwhile, make the dipping sauce. To a medium bowl, add the peanut butter, Tamari, 2 tablespoons lime juice, rice vinegar, honey (or other sweetener), and Sriracha. Stir with a whisk 1-2 minutes until creamy. Taste and add additional Sriracha if desired. Set aside.
• Slice your avocado and prep the mint, basil, and lettuce if you haven't already.
• Add about 1/2 inch of warm water to an 8-inch by 8-inch baking dish or a pie pan. Place one rice paper wrapper in the water and submerge. Let sit for about 1 minute, until soft.
• Carefully transfer the rice paper wrapper to your clean kitchen counter or cutting board. At this point, I like to put another rice paper wrapper in the water to soak while I'm assembling so it's ready to go when I'm done with the previous one. To assemble, place a couple of mint leaves in a short vertical line just left of center, then top with a couple of slices of avocado. Then, place 1/8 cup or so of the cabbage and carrots inside a lettuce leaf then place the veggies just right of center. Top with two or three of basil leaves.
• To roll, bring the right side of the wrapper toward the center, then fold the top and bottom in toward the middle. Finish by bringing the left side toward the center, pulling as tightly as you can without ripping. The rice paper should stick to itself and voila! A summer roll! Repeat until all 8 rolls are assembled.
• Cut rolls in half, if desired, and serve with the dipping sauce.

SUMMER AVOCADO SALAD

Steps:

• In a small bowl, combine the first 8 ingredients; cover and refrigerate 15-20 minutes. Add avocado; toss gently. Sprinkle with feta. Serve immediately.

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.

SUMMER AVOCADO PIE

Steps:

• Stir milk into mashed avocado. Stir in lemon juice. Combine well, then pour into pie shell. Cover, and refrigerate at least 4 hours. Serve with cool whip.