Chocolate Avocado Cream Pie Recipes

CREAMY AVOCADO PIE

Creamy Avocado Pie image

This is a very rich, creamy pie my mom used to make over 40 years ago for her St. Patrick's Day parties. I make a low-fat version of this for my family by replacing the ingredients with non-fat or low-fat creams.

Provided by doryce41

Categories Desserts Pies Vintage Pie Recipes

Time 4h15m

Yield 8

Number Of Ingredients 9

Ingredients

2 avocados - halved, peeled, and pitted
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese
⅓ cup lemon juice
1 teaspoon vanilla extract
1 (9 inch) graham cracker crust
1 (8 ounce) container sour cream
1 tablespoon white sugar
1 teaspoon vanilla extract

Steps:

Blend avocados, sweetened condensed milk, cream cheese, lemon juice, and 1 teaspoon vanilla extract in a blender until smooth; pour into the graham cracker crust.
Mix sour cream, sugar, and vanilla extract together in a bowl; pour over avocado filling. Refrigerate pie until set, about 4 hours.

Nutrition Facts : Calories 555.5 calories, Carbohydrate 55 g, Cholesterol 60 mg, Fat 34.8 g, Fiber 3.9 g, Protein 9.2 g, SaturatedFat 15.2 g, Sodium 334.5 mg, Sugar 40.5 g

AVOCADO CREAM PIE

Avocado Cream Pie image

Provided by Food Network

Categories dessert

Yield 8 servings

Number Of Ingredients 10

Ingredients

1/2 cup coconut, toasted, for garnish
3/4 stick (3 ounces) butter
1 tablespoon honey
1 1/2 cups graham cracker crumbs
1 can (14 ounces) sweetened condensed milk
8 ounces cream cheese
2 ripe avocados, peeled and pit removed
1/4 cup lime juice
1 teaspoon vanilla
1/8 teaspoon sea salt

Steps:

Preheat the oven to 325 degrees. To make the crust, melt the butter in a small saucepan, over low heat. Stir in the honey. Add the graham cracker crumbs and mix well. Pat the crumbs evenly onto the bottom and up the sides of a 9inch pie plate. Bake the pie shell for 12 to 15 minutes. Remove from the oven and cool. In a medium bowl, combine the condensed milk and cream cheese. Blend well with an electric mixer. Mash the avocados with the lime juice and add to the milk mixture. Add the vanilla and salt, and beat until smooth. Turn into the cooled crust. Garnish with the coconut, cover, and chill for 2 to 6 hours before serving.

ANGELA'S CHOCOLATE CREAM PIE

Angela's Chocolate Cream Pie image

Whenever I prepare dinner for a friend (new baby, death in family, etc.), I always include this yummy pie, along with a carton of Cool Whip. It's the perfect ending to any meal. (Prep time does not include chilling).

Provided by AngelaTN

Categories Pie

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sugar, divided
2 tablespoons cornstarch
1 tablespoon self-rising flour
1/4 cup cocoa
1/4 teaspoon salt
2 1/4 cups milk, divided
3 egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 (9 inch) pie crusts, baked

Steps:

Combine 1/4 cup sugar, cornstarch, flour, cocoa and salt in small bowl.
Blend well.
Stir in 1/4 cup milk and egg yolks.
In a saucepan, combine remaining 3/4 cup sugar and remaining 2 cups milk; place over medium heat and gradually bring to a boil.
Remove from heat.
Stir 1 cup hot milk mixture into the cocoa mixture, then return to saucepan.
Bring to a boil over medium-high heat, stirring constantly.
Let mixture boil for 5 minutes while continuing to stir.
Remove from heat and stir in butter and vanilla.
Pour into pie shell and let chill 2-3 hours before serving.
Top each slice with a dollop of Cool Whip when serving.

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