The recipe adapted from emeril lagasse I just change the topping with avocado cream and I use store bought pie crust.
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans sweetened condensed milk
1 cup key lime or regular lime juice
2 whole large eggs
topping ingredients :
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest
2 ripe avocado
Directions
Preheat the oven to 375 degrees F.
In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees F.
or use store bought pie crust
In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the sour cream,avocado and powdered sugar blender until smooth,and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream mixture and serve chilled.
Read more at: http: http://www.foodnetwork.com/recipes/emeril-lagasse/key-lime-pie-recipe/index.html
Ingredients:
1 1/2 cups graham cracker crumbs1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans sweetened condensed milk
1 cup key lime or regular lime juice
2 whole large eggs
topping ingredients :
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest
2 ripe avocado
Directions
Preheat the oven to 375 degrees F.
In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees F.
or use store bought pie crust
In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the sour cream,avocado and powdered sugar blender until smooth,and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream mixture and serve chilled.
Read more at: http: http://www.foodnetwork.com/recipes/emeril-lagasse/key-lime-pie-recipe/index.html
I tried to make a similar dessert but none would eat. They couldn't take the overly sweet taste from the condensed milk including myself.
ReplyDeleteCertainly its a stunning pie with the winy tiny lime tinges.
Would love to try this out. Looks too beautiful to be eaten!!
ReplyDeleteLooks so beautiful! I'd love to try this out!
ReplyDeleteThe avocados lend such a creamy texture to a dessert that it is amazing! Your pie looks lovely. Well done.
ReplyDeleteAwesome clicks. I've only tried key lime pie once and wasn't a fan but never had it with avocado before. Beautiful plating.
ReplyDeleteWhat a clever way to use avocados!! I am working on several avocado recipes this week... must try it in desserts now. :) The pie look delicious!
ReplyDeleteThe avocado balances the overly sweetness of the condensed milk in the key lime...two of my favorites; typical S. Florida flavors! Beautifully done...yumm!
ReplyDelete