Avocado Lime Pie

Crust:

Follow the directions and ingredients for the crust from the Avocado Chocolate Tart.

A removable bottom spring form pan can be used instead of the removable bottom fluted tart shells so that the layered filling will be exposed.

Filling Ingredients:

1 8-ounce Package Cream Cheese (room temperature)
1 Can Sweetened Condensed Milk
2 Large Avocados (peeled, seeded, and cubed)
2 Tsp. Grated Lime Rind
Juice of 4-5 Limes (according to taste)

Assembly:

Place avocado and cream cheese in bowl of food processor fitted with metal blade.
Process, stopping to scrape down sides of work bowl, until smooth and creamy.
Add sweetened condensed milk, grated lime rind, and lime juice tasting to adjust flavour. Add extra lime juice if you prefer a tangier flavour.
Continue processing until mixture is smooth and creamy.
Place mixture in cooled, prepared crust smoothing top with spatula. Cover with saran wrap and place in fridge for at least one hour before adding glaze.

Glaze Ingredients:

1 Cup Sour Cream
1 Tsp. Powdered Sugar (sifted to remove lumps)
1 Tsp. Vanilla Extract
Grated Lime Rind for Garnish

Assembly:

Place all above ingredients (except grated lime rind) in small bowl. Whisk well to combine ingredients.
Gently spoon onto chilled pie filling, smoothing top with spatula. Cover with saran wrap and place in fridge for at least two hours before serving.
Garnish with grated lime rind. Slice with a thin bladed knife that has been heated by running under hot water and dried to prevent filling from sticking to knife while slicing.