Banana Peanut Butter Avocado Pie

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
Hanunyah Creation
Gluten-free, Dairy-free, Corn-free

2 avocados
3/4 cup peanut butter
2 teaspoons vanilla
2 bananas
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
1 egg

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.


~ Hanunyah

Link Parties:
Tempt My Tummy Tuesdays @ Blessed with Grace
Gluten-Free Wednesdays @ The Gluten-Free Homemaker