Lemon juice and a single avocado add a refreshing and intriguing flavor to this bake-free pie. Pecans provide a bit of crunch between the filling and the whipped cream topping.
1 avocado, pitted, peeled and mashed
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup lemon juice
1 (9-inch) graham cracker pie crust
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 cup chopped pecans
Combine avocado, cream cheese, condensed milk and lemon juice; mix until smooth (a food processor or mixer will help). Pour into pie crust. Refrigerate for 1 hour.
In a small mixing bowl, with an electric mixer at medium speed, whip cream with powdered sugar until stiff. Top pie with pecans then spoon on whipped cream. Serve cold.
makes 8 servings.