Avocado and Pineapple Mini

By Ashley Lankford, Pastry Cook and Hannah Lily, Pastry Team Member at The Omni Grove Park Inn 

Recipe:

Avocado Filling

• 4 Avocados (ripe)
• 28 oz Sweetened condensed milk
• 1 lb Cream cheese, room temperature
• 5 tbsp Lime juice
• 3 tbsp Lemon juice

Cream your cream cheese (with a paddle, if possible) until smooth. Scrape well and add your avocados. Paddle together until smooth and creamy. Finally, add your lime juice, lemon juice and sweetened condensed milk and paddle together until smooth.

Pineapple Jam

• 1 Pineapple, diced (medium)
• 8 oz Sugar
• 2 Lemons (juiced)
• Pinch of salt

Place all ingredients into a medium pot and simmer on low for about an hour. Use a burr mixer for desired consistency.

Coconut Sable Dough

• 1 lb 6 oz Butter, room temperature
• 1 lb Sugar
• 1 1/2 tsp Vanilla extract
• 4 Eggs (large)
• 8 oz Cake flour
• 1 lb 12 oz Bread flour
• 2 tsp Baking powder
• 1/2 oz Coconut (shredded and toasted)

Cream together the soft butter, sugar and vanilla. Scrape the sides of the bowl well. Slowly add your eggs. Scrape again and add your flour and baking powder. Lastly, paddle in your toasted, shredded coconut. Wrap dough in plastic wrap and rest in the refrigerator for at least 2 hours.

After the dough has chilled, lightly spray 4-inch pie pans. Roll out your dough and gently press your dough into the pie pans. Using a fork, gently press around all the edges of the crust.

Bake your crust at 350⁰ for 15 minutes or until golden brown.

Once your crust has cooled, add just enough pineapple jam to cover the bottom of the crust. Following the above, take the avocado filling and fill the remaining space until the filling reaches just below the edge of the pie. Take plastic wrap and gently place over the pie, touching the filling, and refrigerate for a minimum of 4 hours. Decorate with whipped cream and toasted coconut as desired and enjoy.