Skip to main content

Avocado key lime pie

The recipe adapted from emeril lagasse I just change the topping with avocado cream and I use store bought pie crust.





Ingredients:

1 1/2 cups graham cracker crumbs
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


Comments

  1. 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.

    Certainly its a stunning pie with the winy tiny lime tinges.

    ReplyDelete
  2. Would love to try this out. Looks too beautiful to be eaten!!

    ReplyDelete
  3. Looks so beautiful! I'd love to try this out!

    ReplyDelete
  4. The avocados lend such a creamy texture to a dessert that it is amazing! Your pie looks lovely. Well done.

    ReplyDelete
  5. Awesome clicks. I've only tried key lime pie once and wasn't a fan but never had it with avocado before. Beautiful plating.

    ReplyDelete
  6. What 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!

    ReplyDelete
  7. The 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

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red