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Wednesday, March 31, 2010

Taste Buds: Avocado Key Lime Pie with a Pistachio Crust

033110_keyLimePie

Inspired by the avocado addition that worked so beautifully to my Artichoke dip I decided to attempt to use avocado in a Key Lime Pie recipe to make it healthier. After 4 attempts, I made four different mini pies I finally ended up on something that I am happy. A perfect marriage between the OH SO unhealthy key lime pie and the super healthy no sugar added avocado version. SO YUMMY and only 150 calories a serving.

   RECIPE: AVACADO & KEY LIME PIE WITH A PISTACHIO CRUST
INGREDIENTS
Crust
1 ½ cup pistachios ground very fine
3 tablespoons honey
5 graham crackers ground very fine
3 tablespoon melted butter

Filling
3 tablespoons milk
4 tablespoons sugar
¼ cup lime juice
2 teaspoons grated key lime zest
2 egg yolks
1 ripe avocado

DIRECTIONS
1. Preheat oven to 250 degrees
2. Lightly grease a round pie pan or 4 mini pie pans
3. Mix crust ingredients together until blended well and gently press the mixture into the pie crust pans
4. Bake for 10 minutes or until golden brown
5. Once crust is finished preheat oven to 350 degrees.
5. Blend egg yolks with beaters. Pour in milk and add avocado and blend well. Add key lime juice and zest and beat for 2 minutes.
6. Pour pie filling into the crust and bake for 15 minutes, do not brown.
7. Chill for at least 6 hours before serving.

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