recipe reviews for:

Avocado Lime Pie

“Cool and creamy; avocado is the 'secret' ingredient ! Use very ripe avocados. Garnish with whipped cream. Use a vanilla crumb crust for a wonderful variation on this recipe. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.”

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Reviewed: Mar. 17, 2001

I cooked the filling to avoid problems with the eggs and it worked just fine. Reminds us of a key lime pie, without using key limes. Very smooth and great taste. Everyone who tasted it really enjoyed the flavor.

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21 users found this review helpful

Reviewer:

BARBSNEWS

Reviewed: Apr. 27, 2007

This is fantastic! I didn't sieve the avocado, just mashed it with a fork and then blended with the other ingredients. The flavour and the colour are very nice. Do not use a metal sieve or the avocado will go dark and have an odd taste.

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9 users found this review helpful

Reviewer:

Danielle

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Sep. 8, 2003

I used key lime juice and rolled out a crust so I could bake the pie. It tasted very much like a regular key lime pie but with a bit creamier texture. Nobody would ever guess there was avocado in it!

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8 users found this review helpful

Reviewer:

Mama Cass

Cooking Level: Intermediate

Reviewed: Feb. 16, 2008

Fantastic! I had to use bottled key lemon juice because it was all I had on hand. Like another reviewer mentioned, it's like key lime/lemon pie but even creamier. My avocados were so ripe, it was easy to mash them with a spoon. I blended the first mixture, before adding the avocado, for awhile, 5 minutes or more, because I didn't know how thickened it should be and it set up beautifully overnight, nice and high but dense. This was an experiment that instantly became a favorite!

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7 users found this review helpful