Avocado Pie Recipe
1 8 " or 9" graham cracker crust
**filling
1 lg avocado
1/4 c lemon juice
2 egg yholks
1 t vanilla extract
1 cn sweetned condensed milk,(or
-homemade
equivelent)
1/2 t salt
**topping
1/2 pt sour cream,8 ounces
1/4 c sugar
1/2 t vanilla extract
Preheat oven to 325 degrees.
Cut avocado in half & remove the pit. Peel the avocado halves & cut
into 1/2" slices. Mix w/lemon juice. Beat egg yolks until thick; add
avocado & vanilla. Continue beating, adding condensed milk & salt.
Beat until smooth. Pour into grham cracker crust. Bake for 20 minutes.
Let cool. Prepare topping.
TOPPING...Beat ingredients together. Pour over pie & chill thoroughly
before serving.
State Fair of TX
Avocado, Citrus, Jicama, And Persimmon Salad
1 lb jicama
2 pink (or red grapefruits (2
-lb. total))
2 oranges (1 3/4 lb. total)
2 firm-ripe avocados (1 1/4
-lb. total)
1 red-leaf lettuce,(3/4 lb.)
-rinsed
and crisped
1/2 c thinly red onion,Sliced
Salt
Persimmon Dressing
6 T Hachiya persimmon pulp
1 T rice vinegar
1 t fresh sage leaves,Minced
1/2 t garlic,Minced
2 T mayonnaise
2 T citrus juice
1/4 c avocado (or salad oil)
Salt and pepper
1. Rinse and peel jicama, then cut into 1/8- by 2-inch sticks.
2. Cut off and discard peel and white membrane from grapefruits and
oranges. Working over a bowl to catch juices, cut between inner
membranes and fruit to free segments, dropping fruit into bowl.
3. Pit, peel, and thinly slice avocados.
4. Line a platter or salad plates with lettuce. With a slotted spoon,
lift fruit from bowl; reserve 2 tablespoons juice for persimmon
dressing and the rest for other uses. Arrange fruit, avocados, onion,
and jicama on lettuce.
5. Spoon about 1/4 cup of dressing over salad. Offer remaining dressing
and salt to add to taste.
Persimmon Dressing:
1. In a food processor or blender, whirl persimmon pulp, vinegar, sage,
garlic, mayonnaise, and juice until smooth and blended.
2. With motor running, pour in oil. Add salt and pepper to taste.
MAKES: 3/4 cup; 6 servings
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