Yes. The avocado is a fruit. A weird one, but still a fruit. We Hungarians like to make
palinka pie from any available fruit in the market, so in my opinion, it would be a shame to miss out the highly appreciated avocado.
The first time I met the frozen avocado pie was in Mexico while working on a cruise ship. I immediately fell in love, so during the next few cruises my only program was going to La Choza restaurant, and trying to figure out the secret of the chef. (Okay, they had free wifi too.)
As I get closer to the solution, I was quite sure, it contains cinnamon, and the waiter gave me a hint: it’s completely raw.
Finally after multiple tests, with a mentoring of a professional confectioner (my mom), my version was officially born, and in a short time became everyone’s all time favorite summer dessert. It’s so light, easy to make, full of vitamins, and absolutely no baking required. Not to mention the color!
- 120 g butter, melted
- 225 g oat biscuits (if you are in Hungary Győri édes zabfalatok will do)
- 1 tsp cinnamon
- 3 medium size ripe avocados
- 1 lime
- 150 ml condensed milk
- 1 tbsp coconut oil
- 1 small bunch of mint
- Firstly use a rolling pin to crush the biscuits into small crumbs, then mix it with cinnamon.
- Melt the butter, and add it to the oat crumbs
- Cover a baking pan with a sheet of baking paper, so later it will be easier to cut the pie.
- Spread the oatmeal base on the paper, press it firmly on the side as well, using your fingers.
- Let it cool down, then put in the fridge for about an hour.
- Meanwhile, peel the avocados, and blend it with lime juice, condensed milk, coconut oil, mint, and a pinch of salt, until smooth.
- Pour the mixture into the crust, and let it cool in the fridge for about 3 hours.
- Grate some lime zest on top for garnish.
Note: I used a 17-cm-diameter baking pan. The result is a very light filling, but this is how it should be. I tried with mascarpone, and cream cheese as well, but both made the oily avocado even more oily.