Boy oh boy do I have a charming little recipe today.
I’ve actually posted about this recipe before, a decade ago, but it’s well past the time of deserving a new and improved update, especially in photographs.
I found this recipe on the How About Orange blog, which hasn’t been active in nearly a decade at this point, but which in the heyday of blogging as being a popular online medium of reaching audiences, was one of my favorite.
Anyway, before I drop the recipe, I just want to touch on a few things with it. Firstly – I am insensitive to avocados, although I often tell people I’m allergic just to make things easier. However, this recipe has never made me feel sick and I think it must have something to do with the chemical reaction between with the lemon juice and the avocados.
Secondly, I prefer to use nut crusts for my no-bake pies. I always buy a walnut crust for this one because it’s delicious and my family loves them. But of course, if you’re allergic to nuts, use a graham cracker crust. No one’s judging you, babe. Alright, here’s the deets:
INGREDIENTS
- 1 store-bought pie crust
- 2 medium-large avocados, ripened
- 1/2 cup lemon juice (I use bottled)
- 1 can/14 oz sweetened condensed milk
- Optional: whipped cream for serving
DIRECTIONS
- If you’re using an immersion blender – I do – combine the avocados, lemon juice, and sweetened condensed milk into a bowl, and pulse and blend until everything is smooth and airy. Otherwise, you can use a blender.
- Pour the mixture into your pie crust. I use a silicone spatula to get everything out of the bowl and to smooth the mixture out.
- Refrigerate for at least 1 hour before serving. Optionally, you may serve with whipped cream on top, though I personally don’t. Enjoy!
