Reviewed: May 17, 2012

Great lime pie... oh! that's right I did put avocado's in it too! I used half and half that was on hand, and used a 9 inch pie plate. This is awesome! Next time I make this, I will use the springform pan as another reviewer suggested since it IS rock-hard to cut. Yum-mi!!

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Reviewer:

MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

Reviewed: Jan. 21, 2012

I made this, slightly tweaked! I took 2 avocados, 1 small tub of light cool whip, juice from 2 limes, 1 can evaporated milk, just under 2/3 cup sugar and mixed it really well in our vitamix (I'm sure any blender would work great) to smooth it out and poured it into a ready made graham cracker crust and froze it. It turned out wonderful and was super easy!! :)

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Reviewer:

JEP2000

Reviewed: Jan. 7, 2012

I have mixed feelings about this dish. It came out well, several people said they loved it and I enjoy eating it. However, it freezes too hard, is too hard to cut when frozen and the avocado seems wasted, because we can hardly taste it. I suppose it acts as natural food coloring, and it adds nutritional value, but I was hoping for a play on the flavor. So, I'm experimenting. I added more avocados, and I'm adding gelatin or xanthan gum to improve the consistency. I'm hoping I can keep the mix from un-mixing, too, after it sets in my refrigerator for a few days. The mix really is like ice cream, so why not go all the way and treat it like regular ice cream? I also adjusted the recipe for a 9-inch pie (why use an 8-inch?). I adjusted for 2 pies, as I wanted to see what adding a mango puree to 1 pie would do. That seemed to work OK. As I often do in my calculations, I made a mistake, and now I'm eating a large tub of avocado-lime cheesecake filling by itself. Oh, the horror!

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Reviewer:

Pooua

Reviewed: Aug. 28, 2011

This recipeis really creamy and delicious! It's almost like keylime pie. The only thing I had to change out of necessity was making a homemade graham cracker crust. I love that the avocado replaces some of the fat that would have come from using an additional box of cream cheese from another recipe. I will definitely make this again!

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Reviewer:

chrissz

Reviewed: Jun. 30, 2011

WOW this is so good. I followed the recipe to a T and it was amazing. Used a gram cust i found on here that had cinnamon in it. I would really recommend it because the cinn. really complements the lime. Does taste just like key lime pie. OH, and i didnt have an ice cream maker so i just had it, put it in the cooled crust and froze it. It lasted us all week being frozen(its justme and hubby to feed)

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Reviewer:

a_hurst

Reviewed: Mar. 9, 2011

The dessert is amazing, we were impressed. I made it without an icecream maker. The taste was very unusual, delicate, and refreshing, a great summertime treat. You really don`t feel avocados in it. I made it in a springform and depending on your springform, you may feel you need more avocado filling, I had 28 cm springform and the avocado layer was a little thin, so next time I will use more ingredients.

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Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Jan. 15, 2011

I'd eat the ice cream by itself because it's so good.

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Reviewer:

Nicole

Reviewed: Jul. 21, 2010

What can I say about this.....? It was great. And no...no one could tell it had avocados in it. Unless I told them....it tasted like a lime ice cream treat. I wouldn't call this a cheesecake at all. Even though it had it in there, you could only taste that slightly. It was more or less....to me and my family like ice cream. I used my ice cream maker with this, and it froze very well. It could go great by it's self in a bowl with a spoon or in a graham cracker crust, but it melts fast too. So don't let it sit out long. Or you'll have a serious mess on your hands. My family liked it and said it tasted really good. And we had never tried anything like this, so it was a total change of flavor for us. I had to double the batch because I didn't want to waste any avocados and we don't find 3oz pkg of cream cheese around here. Thank you, I will make again.

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Reviewer:

mis7up

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Jul. 6, 2010

I've made this incredible dish three times with rave reviews. I did not have an icecream maker so just froze it in a glass dish. I served it in champagne glasses, sprikled it with extra-dark chocolate shavings with a dab of whipped heavy cream. I used fresh edible flowers and mint leaves for garnish! It looked beautiful and tasted even better! Great Dessert!

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Reviewer:

Susie Q

Reviewed: May 4, 2010

Fabulous! I made per recipe originally, with an ice cream maker, then made two more pies for Bunco night...adding 2 tsp lime zest to bump up the lime flavor. I did make the cream/sugar mix the night before and chilled, and used chilled ripe avocados to help it freeze up faster, and it worked well. This is a keeper and so creamy...

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