Recipes - Desserts

Avocado Pie


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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


  1. Prepare the cake base layer. Crush the biscuit in a food processor and add the butter, blending until it mixes with the crumbs.
  2. Pour mixture into individual molds and press with fingers until aneven layer is formed. Set aside.
  3. 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.
  4. Cover base layer with the cream and refrigerate cake for at least 2 hours.
  5. Decorate with grated lemon. 

(c) 2012 ProHass and Chilean Hass Avocados Association