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Sunday, May 5

Avocado pie

Almonds, toasted
1 cup
Butter, melted
2 tablespoons
Avocado, seeded, peeled, mashed
1
Lemon juice
½ cup +
zest of 1
Milk, sweetened condensed
14 ounces
  1. Toss 2/3 cup of the toasted almonds with butter, and press into a tart pan. 
  2. In a medium bowl, whip together the avocado, lemon juice and zest, and milk until well combined. 
  3. Pour into the tart pan, place in the refrigerator for 3 to 4 hours to set. 
  4. Sprinkle with remaining 1/3 cup of almonds, and serve.

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