This is a Mediterranean interpretation of the loose meat sandwich, known as made rights where I currently reside. To give it a more gyro-like flavor, you can substitute the feta sauce with tzatziki sauce (a cucumber/yogurt sauce used on Gyros).
| Prep Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 ripe avocados – peeled, seeded, and mashed
- 1 (10 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, at room temperature
- 2 tablespoons lime juice
- 2 tablespoons lemon juice
- 1 (9 inch) prepared graham cracker pie crust
- 1 cup whipped cream, or as desired
Instructions
- Blend avocados, sweetened condensed milk, cream cheese, lime juice, and lemon juice in a blender until smooth; pour into prepared pie crust.
- Refrigerate pie for 30 minutes. Top with whipped cream to serve.
Nutrition Facts
| Calories | 492 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 14 g |
| Sodium | 307 mg |
| Sugars | 31 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I think this was a prank recipe. If you dare to risk it, I suggest less avocado is better not more.
This pie is amazing! My whole family loved it. I took the advice or other reviewers by tripling the lime juice and doubling the lemon; I also served it on a coconut graham cracker crust with coconut whipped cream. The results were divine! Before I blended everything I thought to soak my avocado in the lime and lemon juice; I figured that might keep the pie from browning . Three days after making/first cutting into the pie, it stayed that pretty pale green. Will definitely make again.
Trust me and try it. Even though I love avocados, this does not taste like plain avocados in a pie crust. I love this! It is just the right amount of sweetness topped with whipped cream. I did adjust the recipe as follows: I tripled the amount of lime and doubled the amount of lemon juice. For some real decadence, I whipped heavy cream with a little sugar added into a beautiful topping and covered the entire pie top and garnished with a few lemon and lime slices dipped in granulated sugar before placing it in the refrigerator. Yummy! Tip: Make the filling according to the recipe and then adjust filling ingredients to taste, i.e. taste it and then add a little more juice if you want. Even with my adjustments, the filling was firm after chilled in refrigerator.
best thing i have ever tasted
This was a fun and simple pie to make. However it doesn’t get all eaten in the same day, it browns.
I cut the recipe in half and made 6 mini pies. I could taste the avocado or could it be because I knew it was there? It is creamy but I don’t think it is cheesecake-like. There is a hint of lime but it does not taste like a key lime pie. It was fun to experiment with this but I won’t be making it again.
Very good. I used low fat cream cheese, fat free condensed milk and 1/2 cup key lime juice (instead of lemon and regular lime juice). Tasted like a creamy key lime pie. Very easy recipe.
The consistency reminds me of cheesecake and the color is beautiful. The flavor was a little hard for me to get used to. It is very easy to make and I will try to make it again with a different fruit…maybe bananas.
Made this yesterday and it was a huge hit! It has a cheesecake like texture with a hint of lime. Sooo good and so easy! I will make this again!
It was fine, creamy texture and very light taste. I like avocado but don’t think I would make it again.
The first time I made it it was a bit overwhelming, very rich. Second time I used less sweetened condensed milk, used a regular crust, and added a bit of extra lime juice and fresh blueberries on top. A few more tweaks and I may give it five stars–like reduced fat cream cheese (I used 2% sweetened condensed milk the second time).
Very simple and quick to make, plus a great way to use Avacodo!!