Avocado Ice Box Pie recipe
Procedure
• Melt butter. Set Aside.
• In a food processor, pulse Nilla wafers until coarse. Add the coconut and pecan and pulse until the pecan pieces are broken up to a similar size as the wafers.
• Pour into a small bowl and whisk in the sugar and salt. Add butter until crumbs are moistened and hold its shape when you condense in your hand.
• Bake at 325 in a convection oven on high fan until light brown (note: the crust will go back in the oven once its filled with the lime custard for a small amount of time)
Lime Custard (Yields 2 pies)
28 ounces Condensed Milk
1 ¼ cups Lime Juice, fresh
2 each Lime Zest
8 each Egg Yolks
Procedure (make sure you mix and combine in the exact order listed below)
• In a bowl, whisk together the condensed milk and lime juice. Set aside.
• In a separate bowl, whisk the egg yolks and lime zest in a small bowl for about 60 seconds until thickened. Then whisk in the lime juice/condensed milk mixture into the yolks.
• Pour into prepared crusts (already baked and cooled)
• Bake at 325 in a convection oven on low fan for 10 minutes or until custard is set (slight jiggle)
• Once baked, let it cool to room temperature - before adding avocado mousse.
• DO NOT REFRIGERATE AT THIS POINT. Apply avocado mousse before refrigeration.
Avocado Mousse (Yields 2 pies)
2 each Avocado, medium
9 ounces Cream Cheese, room temperature
7 ounces Lime Juice, fresh
4 each Lime Zest
28 ounces Condensed Milk
1 ½ ounces Mint, fresh
1packet Gelatin
Procedure:
• Bloom one packet of gelatin in two ounces of cold water.
• Combine ALL ingredients in a blender starting with the condensed milk, mint, avocado and cream cheese; mix on high until smooth
• Immediately pour over the top of the lime custard and smooth out evenly. Refrigerate.