Weird creations! Remember the Celery 'N' Peanut Butter Cake? Well, celery and peanut butter is a good combo, but it's not usually put into cake unless someone weird like me makes a cake out of it. This pie, however is different. Banana + peanut butter is a common combo, but avocado with that? Strange.
What's one to do with so many avocados? Drink a Chocolate Banana Avocado Smoothie for breakfast, and eat a Banana Peanut Butter Avocado Pie for dessert . . . or lunch (it's healthy enough, right?).
It's actually pretty good. You wouldn't know it had avocado in it if it weren't for the strange color. Thick and creamy no-bake banana peanut butter filling poured into a simple press-in-the-pan pie crust. You want to try it yourself?
Banana Peanut Butter Avocado Pie
Gluten-free, Dairy-free, Corn-free
3/4 cup peanut butter
2 teaspoons vanilla
1/4 cup brown sugar
7 quail eggs or 2 chicken eggs
Press-in-the-Pan Oil Pie Crust (recipe below) or your favorite pie crust, baked and cooled
Blend all ingredients together in a Vita-Mix or blender. Pour into the baked and cooled crust. Chill for a few hears or overnight. You may also freeze the pie.
Press-in-the-Pan Oil Pie Crust
Adapted from the Pillsbury Cookbook
1 cup oat flour
3/4 cup rice flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup oil
Mix all ingredients together. The mixture should stick together and form a rough ball. Press into a 9" pie pan and bake at 425F for 12 to 15 minutes, until golden brown.
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