If given the opportunity to dine on avocados everyday, I would.  This time of year, in upcountry Hawaii, that opportunity arises. So what better way to celebrate then by doing a series of kitchen trials to celebrate both Tahitian limes and avocados.  Last night I made swipe #3 at a DIY version of avocado pie.  I wanted to see what would happen if I mixed in two things that work well with avocado:  salt and lime.  Here is what I did for this spoonable desert…that is disappearing as fast as I can type.

No Bake Avocado Pie (Gluten Free variation)

Crust:

2 T butter

one bag of pecans 10-12 oz or so

coarse sea salt to taste

Filling:

2 large ripe avocados, 8 oz block cream cheese, lilikoi syrup, powdered sugar, juice of 1 lime.

I used a food processor for the lot.  Place nuts, and butter into the container, and add a pinch or two of sea salt.  Pulse and taste.  It should have a salted nut quality to it.  Once pulsed to a crumbled texture, remove and press into the bottom of a pie pan.  In the same container, pulse the cream cheese, avocado, and lime juice, then blend well by putting the food processor from pulse to ‘on.’ Add your desired sweetener. I chose lilikoi (passion fruit) syrup made by my friends in Hawi, and powdered sugar.  High quality local honey or agave would also work, or powdered sugar on it’s own.  Stop the blending, and try the mix.  It should taste sweet, but not over the top.  add a touch more sweetener if needed, Blend well.  Spoon onto the nut “crust” smoothing as you go, and place filled pie plate in the refrigerator. It is a simple little dish that can be made in under 10 minutes, when you have ripe avocados that need to be used.  This desert could be expanded into a full on cheese cake, but when in a rush, this little gem does the trick.