Recipes - Desserts
Avocado Pie
Ingredients
Cake base layer:
10 oz. (300 g.) semi-sweet biscuits (or short bread)
4 oz. (125 g.) butter
Avocado cream:
3 ripe Chilean Hass avocados, in pieces
1 lemon
2 lime fruits
1 can of condensed milk
Method
- Prepare the cake base layer. Crush the biscuit in a food processor and add the butter, blending until it mixes with the crumbs.
- Pour mixture into individual molds and press with fingers until aneven layer is formed. Set aside.
- Prepare the avocado cream. Add avocado chunks with lemon juice and grated lemons into a blender. Pour in condensed milk and blend until mixture turns into an even green cream.
- Cover base layer with the cream and refrigerate cake for at least 2 hours.
- Decorate with grated lemon.
(c) 2012 ProHass and Chilean Hass Avocados Association