When pureed and mixed with condensed milk, the fruity side of avocado really comes out to play with your taste buds. And once you get past the vibrant Kermit color, it's got nutty and surprisingly subtle flavor. Combined with chocolate, it gets even better—sweet, light yet satisfyingly rich, with a dark crunch from the chocolate chips and cookie crust. Though adding the chocolate morsels is optional, I find them to add a nice textural contrast to the creaminess of the avocado, and a nice echo to the cookie crust.
About the author: Jessie Oleson is a writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.
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Chocolate Avocado Pie
About This Recipe
|Active time:||10 minutes|
|Total time:||2 hours, 10 minutes|
|Special equipment:||9-inch pie plate|
|This recipe appears in:||Cakespy: Chocolate Avocado Pie|
- 1 (9-inch) prepared chocolate cookie pie crust
- 2 large avocados, peeled, pitted and pureed
- 1/4 cup juice from 2 to 3 lemons
- 6 ounces (about 2/3 cup) sweetened condensed milk
- 1/2 cup (about 3 ounces) semisweet chocolate morsels
In the bowl of an electric mixer fitted with the paddle attachment, combine avocado, lemon juice, and condensed milk. Mix at medium-low speed until smooth and creamy, about 5 minutes.
Stir in the chocolate morsels by hand, until evenly distributed.
Pour filling into chocolate crust. Cover and chill in refrigerator until filling is set, at least 2 hours. Serve with whipped cream, if desired.