This recipe was shared with me by one of Mom's Pantry's earliest supporters, Cherokee Texan. I have to admit, I love avocados but the thought of them in a pie seemed a little strange. I was pleasantly surprised with the results.
Avocado Cream Pie
2 large avocados 1/2 cup lemon juice 1 cup sweetened condensed milk 8 ounces cream cheese 1 (8 ounce) container Cool Whip 1 (9-inch) graham cracker crust
Blend first ingredients in food processor. Pour into graham cracker crust. Garnish with Cool Whip and freeze about 45 minutes before serving.