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Avolemono Pie

Yesterday, I think I made my signature pie. The pie that P will request when she comes home from college to visit. The pie that friends will request for potlucks. It’s a creamy, cool, concoction that satisfies with just a small slice.

I’ve seen it called other things on various websites (“Frog” pie, “Jagger” pie), but I think I’ll just call it what it is – Avolemono Pie. That’s my usual erroneous pronunciation for this amazing Greek soup but it captures the two main ingredients. I used this recipe from  How About Orange with a few modifications.

Avolemono Pie
Serves 8

Gingersnap Crust
1.5 c crushed gingersnaps
6 Tbs melted butter
Crush enough gingersnap cookies to make about 1.5 c of crumbs. This was fun to do with a toddler. I put them in ziploc baggies and went at em with a rolling pin and a meat tenderizer.

Mix the crumbs with the butter and turn into an ungreased pie pan. Press evenly across the bottom and up the sides about halfway. I put some parchment paper on top and used my hands to do this.Image

Avolemono Filling 
1/2 c lemon juice (approx 5 lemons)
2 ripe avocados
1 (14-oz) can sweetened condensed milk

Squeeze lemons, making sure to remove the seeds. Put lemon juice, chopped avocado, and can of milk into the blender. Blend. Stir and blend some more. Blend and stir, stir and blend until even in color and smooth in texture. The mixture will be thick. Turn into crust and spread evenly. Chill for at least 1 hour.

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Avo-mazing! The flavor is lemon, ginger, and smooth. I topped my slice with a dollop of homemade vanilla whipped cream (blend heavy cream and a dash of vanilla extract until it whips up). Beautiful, refreshing, and full of healthy fat! Yum!

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