Avocado Cream Pie

Recipe Ingredients

		Crust
3/4		Butter - (3 oz)
1 tablespoon	15ml	Honey
1 1/2 cups	219g / 7.7oz	Graham cracker crumbs
		Filling
14 oz	397g	Sweetened condensed milk - (1 can)
8 oz	227g	Cream cheese
2		Ripe avocados - peeled, pitted
1/4 cup	59ml	Lime juice
1 teaspoon	5ml	Vanilla
1/8 teaspoon	0.6ml	Sea salt
1/2 cup	46g / 1.6oz	Coconut - toasted, for garnish

Recipe Instructions

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 9-inch 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.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6270 broadcast 04-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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