We were in the pie contest last week. I made the pink one (a mamey pie) and the white one was my wifes pie (avocado). MAMEY PIE
INGREDIENTS
1 9 inch Graham Cracker crust
1 cup Mamey pulp
¾ cup sugar
1 package Gelatin
1/2 cup cold water
1/2 boiling water
2 cups Heavy Whipping cream
½ teaspoon salt
Soak gelatin in cold water, then dissolve in the boiling water. Set aside.
In the food processor, blend Mamey pulp until smooth,gradually mixing sugar and salt with the fruit pulp. Mix the gelatin
mixture in the Mamey. Whip the heavy cream until stiff and fold into Mamey mixture. Pour into chilled Graham cracker
crust and refrigerate until serving. May be frozen also.
Pie Crust
18 squares Graham Crackers
1/4 cup sugar
6 Tablespoons melted butter
Crush Graham crackers, add sugar and melted butter. Mix thoroughly.
Press mixture into a 9 inch pie plate.
Cook in preheated oven at 350 degrees for 10 -12 minutes.
AVOCADO PIE
Ingredients
1 9 inch pie shell
1 can (14 ounces) sweetened condensed milk
½ cup lime juice (Key Lime if available)
1 cup ripe Florida avocado mashed gently
1 tub (8 ounces) frozen whipped topping, thawed
1 Tablespoon finely grated lime peel
Pie Shell
18 squares Graham Crackers
1/4/ cup sugar
6 Tablespoons melted butter
Crush Graham crackers in food processor, add sugar and melted butter. Mix thoroughly.
Press mixture into a 9 inch pie plate.
Cook in preheated oven at 350 degrees for 10 -12 minutes.
( Alternate: Mixture may be refrigerated for 3 hours before using.)
Pie Filling
In a mixing bowl, beat together sweetened condensed milk and lime juice with electric mixer on medium speed. Beat
together until smooth and slightly thickened. Add mashed avocado and mix until smooth. Fold in the whipped topping and
the lime peel. Pour mixture into pie shell.
( Save cup of whipped topping to use with decorator bag to pipe a design on the pie.)
Refrigerate the pie for about three hours or until set. Store in refrigerator.
