 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Did You Know? An avocado is a fruit and not a vegetable! It is actually a member of the berry family. In the past, the avocado had a well-entrenched reputation for inducing sexual prowess and wasn't purchased or consumed by any person wishing to protect their image from slanderous assault. Read more . Growers had to sponsor a public relations campaign to dispel the ill-founded reputation before avocados became popular. Avocados got their name from the Spanish explorers. They couldn't pronounce the Aztec word for the fruit, know as ahuacatl, testicle, because of its shape. The Spanish called the aguacate, leading to the guacamole we know today. Avocados must reach full maturity before they are picked, however, they do not soften on the tree. The tree can actually be used as a storage unit by keeping the fruit on the tree for many months after maturing. Ingredients:
refrigerate for 2 hours. |
1 (9-inch) prepared graham cracker pie crust |
1/4 cup fresh lime juice |
1/4 cup fresh lemon juice |
1 envelope unflavored gelatin |
3 medium-size very ripe hass avocados |
1 (14 ounce) can sweetened condensed milk |
1/2 cup heavy cream |
1/2 cup sour cream |
optional 1/2-1 c. toasted chopped almonds |
Directions:
1. Refrigerate graham cracker crust until well chilled.
2. In a small bowl, combine lime juice, lemon juice, and unflavored gelatin; let stand 4 to 5 minutes or until softened.
3. In a large bowl or the food processor, combine gelatin mixture, avocados, and sweetened condensed milk. Pour mixture into prepared graham cracker pie crust. Refrigerate at least 2 hours or until the filling is firm. In a small bowl, whip heavy cream and sour cream together until stiff peaks form. Serve pie topped with prepared whipped cream mixture and sprinked toasted almonds..
|
|