Avocado Cream Pie
  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons, plus 1 teaspoon granulated sugar
  • 1 cup butter, chilled and diced
  • ½ cup chilled water
  • 1 egg
  • 2 ripe avocados, pitted, cubed, and skins removed
  • 8 oz cream cheese, soften
  • 14 oz sweetened condensed milk
  • 1 lime, juiced
  • 2 cups heavy cream
  1. In a food processor, combine the flour, salt, and 1 teaspoon sugar. Turn the food processor on for 3-5 seconds to mix. Add the butter, and pulse 4-5 times, until the butter is about the size of peas. Transfer to a large mixing bowl. Slowly add the water, and gently incorporate it in with your hands, until the dough forms a ball. Shape the dough into a disc about 1-inch thick, wrap tightly in plastic wrap, then chill in the refrigerator for 1 hour.
  2. Take ⅔ of the dough, and roll it out on a floured surface until it's a flat circle (depending on the height of your pie dish, about 12-13 inches in diameter). Place the dough into a 9½ inch pie dish and leave 1 inch on the rim, but do not stretch the dough (this will cause it to shrink in the oven). Roll out the remaining dough until it's flat, but not too thin that it'd tear easily. Use a small heart cutter to cut out hearts in the dough. Beat one egg in a small bowl, then brush it around the rim of the pie (the egg wash will act as a glue for the hearts). Place 4 hearts into a cluster on the rim so that it looks like a four-leaf clover. Continue around the rim with the remaining hearts.
  3. Preheat the oven to 400 F degrees. With a fork, pierce the bottom of the crust 15-20 times. Line the crust with foil, but leave the rim exposed. Fill it with dried beans (these will act as weights). Bake at 400 F degrees for 12 minutes. Take the pie out of the oven, and remove the beans. Reduce the oven temperature to 350 F degrees, and bake uncovered for 10 minutes. Let it cool on a wired rack.
  4. In a food processor or blender, or with an electric mixer, blend the avocados, cream cheese, sweetened condensed milk, and lime juice. Pour the filling into the cooled pie crust, and level with a butter knife or an offset spatula. Place plastic wrap directly on top of the filling to prevent a skin from forming, and refrigerate for 2-4 hours.
  5. In a large mixing bowl, beat the heavy cream on medium speed. When it begins to thicken, slowly add 2 tablespoons sugar. Continue to whip the cream, until peaks form. Be careful not to over whip. Spread or pipe over the chilled pie, then serve or refrigerate.
If the dough becomes too soft and sticky, especially when you're cutting out the hearts, leave the dough in the refrigerator for 15 minutes to firm up.
Recipe by Sprig and Flours at http://www.sprigandflours.com/avocado-cream-pie/