It looks like a grasshopper pie, but it doesn't have even a hint of mint. So, no, not a grasshopper pie; this is an avocado lemon pie recipe from the California Avocado Commission.
With a ready-made Heartland Graham Cracker or Granola Crust, in fifteen minutes, it's in the fridge chilling. The granola crust's slight hint of coconut complements the pie's lemon flavor. (Crust ingredients: whole grain rolled oats, palm oil, whole grain rolled wheat, brown sugar, oat flour, sugar, canola oil, coconut, rice flour, almonds, acacia gum, whey (milk), honey, salt, baking soda, malted barley flour, wheat flour, and dextrose.) A simple from-scratch graham cracker crust made with melted butter and a smidgen of sugar would take but minutes, too. What is the sugar content of sweetened condensed milk? Well, let's look at it this way. Consider this pie a treat, cut it into small pieces... and savour each bite.
Avocado Lemon Pie
1 ripe avocado (I used 2 avocados because mine were small.)
½ cup (fresh) lemon juice
lemon zest, to taste
1 (14 oz.) can sweetened condensed milk (I used ½ can organic sweetened condensed milk; it was perfectly sweet.)
1 (9-inch) graham cracker (or granola) pie crust – purchased or homemade
whipped cream, optional
sliced almonds, for garnish (or chocolate shavings)
In a blender, whirl avocado, lemon juice, lemon zest, and sweetened condensed milk until smooth. Pour mixture into prepared pie crust. Place pie in refrigerator for 3-4 hours and allow to set. Slice and serve topped with a dollop of whipped cream and garnish.