Avocado Cream Pie

Cool and creamy, silky smooth, with a subtle richness and tang, along with a rather alluring sweetness.  Yup, that's Avocado Cream Pie.

Generally speaking Big Island of Hawaii avocados are huge, and soooo buttery that they pretty much melt in your mouth.  A generous drizzle of Rangpur lime, a good sprinkle of Hawaiian sea salt, and gobble, gobble!

But of course, all avocados in paradise well know that they are destined for so much more.  So what's a girl to do when hanging out in Kona where so many avocados are nothing less that HEAVENLY?!  Yessirreebob, time to get happy in the kitchen and make my old stand-by Avocado Cream Pie. 

Just look at the many choices that might be available, at a Farmers' Market, at any given time. 
Oh my!

In the olden days my husband and I had a popular little restaurant, in Kelowna, where everything was homemade.  I couldn't do it any other way!  For dessert, different kinds of cheesecakes were always sought after.  But, this very Avocado Cream Pie was in high demand by many of our happy customers.

I've always, always, loved cooking and making and baking things that friends and family (and customers) so enjoy, and want more of.  Definitely makes my soul smile when I've spent a bunch of time in the kitchen creating, and then I hear, "This is soooo good!", or "Holy geez this is just delicious!"  Happy, happy.

That's pretty much how it went last night here in Kona, with wonderful old friends gathered on our lanai.  I made Pierogi Lasagna with all the trimmings for dinner.  And then brought out slices of Avocado Cream Pie.  Let's just say, the pieces of pie disappeared quickly and dessert plates got licked!  Too fun!

Avocado Cream Pie comes together easy peasy, and if you want, you can even make it the day before, refrigerate and then decorate with whipped cream on the day.  And who knows, when you make this, you might get some plate lickers too.  Happy Avocado-ing!

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AVOCADO CREAM PIE ~ One 9 inch pie

CRUST
1 1/2 cups graham wafer crumbs
2 tablespoons sugar
6 tablespoons butter, melted

FILLING
1  14-ounce can sweetened condensed milk
8-ounces cream cheese, softened
2 medium-size, soft, ripe avocados
3 - 4 tablespoons fresh lime juice
1 package unflavoured gelatin, softened in 1/4 cup cold water for 5-10 minutes, then heated to dissolve
1 teaspoon vanilla extract

TOPPING
1 1/2 - 2 cups whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut, toasted

For Crust - Preheat oven to 350F.  In small bowl whisk together graham cracker crumbs and sugar.  And melted butter and stir, stir, to combine evenly.  Press into pie plate and bake for 10-12 minutes.  Cool to room temperature, before adding filling.

For Filling - Combine sweetened condensed milk and cream cheese in bowl and blend well with electric mixer.  Mash avocados and add along with gelatin, lime juice and vanilla.  Beat until smooth.  Turn into cooled crust.

For Topping - In medium bowl combine whipping cream, sugar and vanilla.  Beat with electric mixer, on high speed, until stiff peaks forms.  Spread or pipe whipped cream onto pie. Garnish with toasted coconut.  Cover carefully and chill for 2 to 8 hours.  Slice and serve!   Enjoy!