Diabetes Direction

I decided to do a bit more experimenting with avocados this week, and have come up with a good pie. I will be making some minor adjustments to make the fat content lower, but it is really tasty as it is too, for those that don’t worry so much about fat.

I have had issues with cream type of no bake pies setting up for me properly, but this pie set up pretty well. It isn’t as thick as a baked or custard pie, but then cream pies aren’t.

For this pie I used a store bought graham cracker crust. This does have some sugar so you might want to use a different type of crust.

The bottom layer:

Combine until smooth two 8 ounce packages of room temperature cream cheese, 3/4 cup of Apriva or equivalent in your choice of sweetener. When you have no more lumps, whip about 1/2 cup of heavy cream in a separate bowl, whipped to stiff peaks and fold it into the combined mix. Pour the mixture into the pie crust and put it into the refrigerator until it is set, 3-4 hours is good.

After it chilled and set I added banana slices to the top of the cheesecake layer. I think next time I will mix the banana into the cream cheese mix instead.

The top layer has 2 avocados, one 8 ounce package of room temperature cream cheese, 1 cup of Apriva and 1/3 cup of half & half. After letting this chill and set up, I decided to leave it in the refrigerator overnight then add a dollop of whipped cream and some shavings of dark chocolate. I use the 85% cocoa bars by Lindt.

It is a tasty pie that we will have many times, I’m sure. If you give this some adjusting and it turns out good, let me know and I will try your recipe!

Be sure to check my previous blog post to read about the health benefits of avocados!

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