It could have been a disaster to blog about, but it wasn't. I made an Avocado Pie last week. Think key lime but creamier. Crumb crust (store bought, not Heather's homemade yummy crumb crust), sweetened condensed milk, vanilla, egg yolks, lime juice and a mashed avocado. The recipe called for lemon juice, but never one to follow any instructions to a T... I'll try the lemon next time, as the lime dominated the pie and I'm not sure that was the intent. Once out of the oven, I poured on the sweetened sour cream topping and chilled it. It was pretty good! There was a bit of greeny avocado flavor and the creaminess of the fruit held through baking. The sour cream top was a nice contrast. It was a pretty pie, the avocado baked to a nice light green color - the same green people seem to want key lime to be, and I sprinkled lime zest on the white top.
The recipe came from a book called Blue Ribbon Pies, which takes recipes from state, county and local fairs. Most recipes are quite simple, with few ingredients. I may have to try the Southern Buttermilk Lemon Pie, or the Zucchini Pie next. The latter promises to taste like apple crisp!