Avocado and Candied Cashew Pie

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This unique combination is worth trying! In Brazil, avocados are more commonly used in desserts.

Serves 10

Ingredients for Crust:

Ingredients for Filling:


Crust – Add the graham crackers, butter, cashews, and sugar to a food processor. Process for about 2 minutes, until it is all incorporated. Press mixture into a 9 or 10 inch pie dish.

Bake at 350 degrees F for about 8 minutes in a conventional oven; for a convection oven, bake at 300 degrees for about 6 minutes.

Filling – In a food processor, add the avocados and the condensed milk. Process until smooth, about 1 ½ minute.

Whisk gelatin and hot water until smooth. Carefully fold it in the avocado mixture. Set aside.

With a hand mixer beat the egg whites until they form soft peaks. They should be done when they don’t fall if you turn the bowl upside down. Gently fold the egg whites in the avocado mixture.

Place avocado filling into pie crust. Refrigerate for at least 4 hours.

In a medium skillet, add the cashews and sugar. Cook on medium low heat stirring constantly until the sugar caramelizes and covers all cashews evenly. Set aside and let it cool down completely. Remove from skillet and crumble it.

Sprinkle the candied cashews on top of pie. Slice and serve.



This is my dad’s new favorite! He described it as “delightful, without being overly sweet”. Amen!

Avocados are very commonly used in desserts in Brazil. In fact the first time I had avocado in a savory dish was after I moved to US, in 2000.


Nutrition Facts:

10 Servings

Amount Per Serving
Calories 392.0
Total Fat 23.5 g

Cholesterol 25.6 mg
Sodium 267.6 mg
Potassium 260.5 mg
Total Carbohydrate 41.9 g
Dietary Fiber 3.4 g
Sugars 22.3 g
Protein 6.9 g


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