Pie Recipes

California Summer Avocado Pie

California Avocado grower John Scudder has been making this creamy pie for over 25 years. California Avocado and lemon juice, rather than lime juice, create its pretty color and tropical taste.

California Summer Avocado Pie recipe

Yield: 10 servings


  • 1 ripe, fresh California Avocado, seeded, peeled and mashed
  • 1/2 cup lemon juice
  • As needed lemon zest to taste
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (9 inch) prepared Graham cracker pie crust
  • As needed whipped cream, for garnish
  • As needed sliced almonds, for garnish


  1. As with all fruits and vegetables, wash avocados before cutting.
  2. Blend avocado, lemon juice, lemon zest and sweetened condensed milk until smooth.
  3. Pour mixture into prepared pie crust.
  4. Top with whipped cream and sliced almonds, if desired. Use a pastry bag to pipe the whipped cream onto the pie like a pro!
  5. Place pie in refrigerator for 3-4 hours and allow to set.
  6. Slice and serve.


Per serving, not including whipped cream or almonds: Calories 320; Total Fat 13g (Sat 4.5g, Trans 0g, Poly 2g, Mono 6g); Cholesterol 20mg; Sodium 210mg; Potassium 320mg; Total Carbohydrates 47g; Dietary Fiber 2g; Total Sugars 39g; Protein 6g; Vitamin A 368 (IU); Vitamin C 9mg; Calcium 160mg; Iron 1mg; Vitamin D 0 (IU); Folate 29mcg; Omega 3 Fatty Acid 0.2g

% Daily Value*: Vitamin A 8%; Vitamin C 15%; Calcium 15%; Iron 4%

* Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Recipe and photo used with permission from: California Avocado Board

Recipe courtesy of: California Avocado Grower John Scudder

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