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Avocado Pie

Featured in the Honolulu Star-Advertiser on September 10, 2014.



Avocado Pie


  • 5 tablespoons unsalted butter, melted, divided
  • 1 1/2 cups graham cracker crumbs
  • 1 tablespoon sugar
  • Pinch of salt


  • 2 medium Hass avocados
  • 1 (8 ounce) package low-fat cream cheese, room temperature
  • 1 (14 ounce) can sweetened condensed milk
  • 2 1/2 tablespoons fresh lime juice
  • 1 1/2 tablespoons fresh lemon juice
  • Pinch of salt
  • Whipped cream for topping (optional)


  1. Preheat oven to 350°F.
  2. Brush an 8-inch spring form pan with 1 tablespoon melted butter.
  3. Mix remaining butter with graham cracker crumbs, sugar and salt in a bowl.
  4. Press mixture into the bottom and up the sides of the pan.
  5. Bake until golden brown, about 15 minutes.
  6. Cool on rack.


  1. Halve and pit avocados; scoop out flesh and chop.
  2. Transfer to a bowl, add cream cheese and beat with a mixer on medium speed until smooth.
  3. Add condensed milk, lime and lemon juices, and salt; beat until fluffy, scraping bowl as needed.
  4. Pour filling into the crust, press a piece of plastic wrap directly on the surface.
  5. Chill for at least 4 hours.
  6. Remove spring form ring.
  7. Slice and garnish with whipped cream.
  8. Serve immediately.

Serves 8.

Approximate Nutrient Analysis per serving (not including whipped topping):
420 calories, 23 g fat, 11 g saturated fat, 50 mg cholesterol, 350 mg sodium, 47 g carbohydrate, 3 g fiber, 36 g sugar, 8 g protein


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