This week, we learned that Avocado Pie can be a simple, brightly-flavored dish that tastes good, or it can be a strange, complicated waste of an avocado. (I’ve also learned that I have a tendency to write “avacado” for no apparent reason.)
I got this recipe from a 1962 Joys of Jello cookbook — via RetroLife.
A pie with flair — deliciously combining avocado, pineapple, and cheese.
1 package (3 oz.) Jell-O Lime or Lemon Gelatin
1/4 teaspoon salt
1 cup boiling water
1 can (8-3/4 oz.) crushed pineapple
2 tablespoons lime juice
1 medium avocado, peeled and halved
1 package (3 oz.) cream cheese
1 cup whipped cream or prepared Dream Whip Whipped Topping
9-inch Crumb Crust
Dissolve Jell-O Gelatin and salt in boiling water. Drain pineapple, combining the syrup with lime juice; add cold water to make 3/4 cup. Add to gelatin. Chill until very thick.
Meanwhile, dice half of the avocado. Mash the remaining half until smooth. Blend cheese into mashed avocado until creamy. Then fold cheese mixture, diced avocado, pineapple, and whipped cream or prepared whipped topping into thickened gelatin. Spoon into crust. Chill until firm. Garnish with drained pineapple slices or lime slices, if desired.
It was actually edible, but with vast room for improvement — leave out the pointless and lumpy pineapple, mash all the avocado instead of dicing some, and up the avocado content. Considering one of its selling points is “no-bake”, it’s supposed to be quick and simple; folding many ingredients together is a gratuitous hassle.
Another “avocado pie” recipe found through Google:
- 1 (9 inch) prepared graham cracker crust
- 2 avocados – peeled, pitted and pureed
- 1/2 cup lemon juice
- 1 (5 ounce) can sweetened condensed milk
1. In a medium mixing bowl combine avocado, lemon juice, and condensed milk. Blend well and pour into graham cracker crust. Chill before serving. Garnish with whipped topping.
Variations include a larger can of milk and sprinkling with walnuts, adding sour cream or cream cheese; nobody else seems to have wanted pineapple, or indeed made this a particularly complicated dish. And all the other variations seem more likely to let the flavor of avocados at least peek through occasionally.