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Add a photoServings: 8
Ingredients
- 3/4 stk Butter - (3 ounce)
- 1 Tbsp. Honey
- 1 1/2 c. Graham cracker crumbs
- 14 ounce Sweetened condensed lowfat milk - (1 can)
- 8 ounce Cream cheese
- 2 x Ripe avocados peeled, pitted
- 1/4 c. Lime juice
- 1 tsp Vanilla
- 1/8 tsp Sea salt
- 1/2 c. Coconut toasted, for garnish
Directions
- Preheat the oven to 325 degrees.
- To make the crust, heat the butter in a small saucepan, over low heat. Stir in the honey. Add in the graham cracker crumbs and mix well. Pat the crumbs proportionately onto the bottom and up the sides of a 9-inch pie plate. Bake the pie shell for 12 to 15 min. Remove from the oven and cold.
- In a medium bowl, combine the condensed lowfat milk and cream cheese. Blend well with an electric mixer. Mash the avocados with the lime juice and add in to the lowfat milk mix. Add in the vanilla and salt, and beat till smooth. Turn into the cooled crust. Garnish with the coconut, cover, and refrigeratefor 2 to 6 hrs before serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 8 servings | |
| Calories 595 | |
| Calories from Fat 291 | 49% |
| Total Fat 32.91g | 41% |
| Saturated Fat 15.82g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 547mg | 23% |
| Potassium 489mg | 14% |
| Total Carbs 68.11g | 18% |
| Dietary Fiber 4.1g | 14% |
| Sugars 40.84g | 27% |
| Protein 9.6g | 15% |
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