Inspiration for this pie came from Julie and her “United States of Pie” book. The recipe looked so intriguing that I had to try it, though I spiced it up with pecans and cinnamon in the crust, and I added a lot more lime juice and a heap of lime zest, so it came out like a key lime pie, just with an undertone of creamy and rich avocado. Josh was skeptical, Jack was skeptical, I have to admit even I was skpetical, but we went for it.
Jack helped bang on the package of pecans, you know, just to crunch them up a little more.
Becuase avocados are from Maine, right?
Sweetened condensed milk: low on sugar and calories.
Jack is always mindful of the blender when it’s out, bracing himself for the space shuttle like sound it will make when powered on.
blended for about 5 minutes. Jack loved every second of it :|
Jack oversees the process of roasting carrots.
And samples :D
Farro, roasted carrot, feta and mint salad.
Kale, cherry, pecan salad with radish and chevre.
Now, imagine packing this up to transport it 4 blocks. #weneedmoretupperware
Watermelon margs al fresco.
So excited for the pie!
So delish. Truly it was wonderful, I will make it again and astound more friends.
And, I leave you with this: