Thanksgiving is almost here and it has become an annual tradition for me to make Avocado Pie for the occasion. It sounds strange, but give it a try because seriously, what could taste bad mixed with a can of condensed milk anyway?
Avocado Pie (award winning!)
1 pre-baked 9″ pie shell (I have a special oil based recipe I use, but use whatever you like. I recommend avoiding a sweet/rich crust due to the richness of the filling)
1 large avocado or 2 “California” avocados (If you live in Hawaii, you know that our avocados are many times bigger than what you can get in the store on the mainland. You want about 2 cups of avocado meat)
1 can sweeted condensed milk
juice and zest of 1 lemon or 2 limes (more if you like it tart)
Mix avocado, milk, and juice in a bowl until creamy. I use my immersion blender to get it smooth, but chunks are ok if you mash it with a fork. Pour into pie shell and allow to set in the fridge for at least an hour. Serve with whipped cream. Always a crowd pleaser. Enjoy!