Creamy Avocado Tart

This was surprisingly amazing! I took the suggestion of other reviewers and added a block of reduced fat cream cheese, and also substituted fresh lime juice for the lemon because it made more sense with the avacados. I increased the amount of condensed milk to about 10-12 ozs. based on similar recipes I've found (many other recipes like this call for a full 15 oz. can), and everything fit perfectly into a 9" pie crust. Definitely chill this for at least 6-8 hour if not overnight for the best set/flavor, and look for good quality, ripe avocados as this is the KEY to this recipe. Still can't get over how fresh and unique these ingredients taste together - wouldn't have expected it! Thanks so much for the recipe...this will be a new summertime favorite! :-)  -  19 May 2007  (Review from Allrecipes US | Canada)

For God's sake stop reading and make this pie NOW! The texture is yummy, and the flavor is out of sight. It's a breeze to make, and everyone will want the recipe.  -  10 Sep 2002  (Review from Allrecipes US | Canada)

So easy and so superb! I am a huge avocado fan and have been DYING to try this recipe out! It is absolutely heavenly. I made 2 pies. Per each pie, I used 2 avocadoes, 2 LIMES, 1/2 of a 300ML can of condensed milk, and about 1/4 cup cream cheese. Blended it in my food processor and poured it into a prepared pie crust. I chilled this for like 12 hours. Tasted like KIWI for some reason. SOOOOOOO GOOD!!!!! Will make this so many more times!  -  10 Mar 2006  (Review from Allrecipes US | Canada)