AVOCADO LIME PIE:

This recipe was found at a cool market described in detail here: California Refugees in NZ
"It has but a subtle taste of Avocado to it..."

The recipe was offered by a gal selling Hass Avocados at the Clevedon Market. My food blog is "morphing" I guess. As I start to develop my cooking skills and learn new things about food and restaurants I also would like to share them on this here blog.

This recipe is interesting in that it utilizes quite a bit of avocado yet tastes like lime. Condensed milk is key to the rich creamy texture as is the crushing of avocado pulp.
This pie is best after a thoroughly spicy meal; the smooth, creamy, richness will calm the most inflamed taste bud:)

Nutrition Facts and Information about Avocado:
Avocado is a fat-rich fruit having a fat content of about 23%. It contains dietary fibers. It is rich in minerals such as copper, magnesium, manganese, and contains some amounts of iron, calcium, iodine, selenium, zinc and phosphorus.

Vitamin Content:
Avocado is well known for its high vitamin K and Vitamin A content. It also contains small amounts of Vitamin B, Vitamin C, Vitamin E, Thiamin, Riboflavin, Niacin, Vitamin B6, Biotin, and Folate.

Calorific Content of Avocado:
Fruits are normally not rich in calories and are eaten for their ability to provide vitamins, minerals and digestive fibrous content. However, avocado owing to its high fat content provides good quantity of calories. A 100 gm of edible portion of the fruit provides about 215 calories.

Health Benefits of Avocado:
The nutritional value of avocado makes it good for indigestion, hair care, heart health, skin care, psoriasis, and bad breath.

Okay satisfied? Note that this is a high fat, high cholesterol recipe.
Negative contributors: Sugar, butter, cookies, avocado; and now...the recipe:

RECIPE:

• 1 cup sieved ripe avocado pulp.
• 1 can sweetened condensed milk'
• 1 tsp grated lime zest
• 1/2 cup fresh lime juice
• 2 egg yolks
• pinch salt
• 1 sheet rolled sweet pastry- cooked or 15 NICE Arnott's cracker crust (blended with butter).
• Combine condensed milk, lim zest, juice, lightly beaten yolks of salt, blend until mixture thickens.
• After that - stir in avocado pulp.

Pour filling into cooled baked pie shell, filling as appropriate and set in refrigerator to chill.
The recipe is easy but the crust is one for you to decide.

From the top:
The recipe called for a sweet flaky crust. I decided to create a graham cracker crust using Arnott's 'NICE' crackers. About 15 or so of these were crushed into fine bits. Then I softened about 1/4 cup of butter and mixed it with the crushed cookie mess:
The cookie crumble was molded into a ceramic pie dish and baked at 200 degrees for 10 minutes. Once that was done it was set aside to cool.

I mashed 3 avocados. There were a lot of chunks n' things and although the recipe called for putting it through a sieve. The thick avocado mash would take work to pass through a wire sieve. Well to get facilitate the process a bit, I added some milk to promote a slight liquefication of the avocado mash:
Thereafter, it was easily pushed through a sieve. An immaculately smooth mixture of pure avocado came through the other end. It was rich, smooth...and so freakin' green!
Next came the lime juice, lime zest and condensed milk. Mix only those and blend until thick!

I actually stuck this along with the avocado pulp into the blender with 3 egg yolks. I blended it until thick. It still looked green, smooth & thick. After the consistency was appealing, I poured the mixture into a cooled cookie crust and chilled for 2 hours. Voila:
Looks good, doesn't it? It sure did taste good! The true test was Steve...let's see...