Avocado Cheesecake With Pistachio Crust

Decadently sweet with a punch of tartness, the avocado has finally found its place on the dessert menu. If you're a fan of key lime pie, this just might be your new favorite treat.
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4 tablespoons unsalted butter, softened
2/3 cup shelled pistachios
1 cup (4 ounces) graham cracker crumbs
1/4 cup sugar
1 tablespoon grated lime zest


2 medium hass avocados
1 package (8 ounces) cream cheese, at room temperature
1 can (14 ounces) sweetened condensed milk
juice of one lime
pinch of salt

Yield: Two mini tarts


1. Preheat oven to 350 degres F. In a food processor, blend pistachios, graham crackers, sugar and butter. Pulse until all are well combined.

2. Press crumb mixture into two 5-inch buttered tart tins until well packed. Place in the oven, and bake for 8-12 minutes until crust is golden.

3. While the crust is baking, mix avocados, cream cheese, condensed milk, salt and lime in a mixer with paddle attachment. Blend on low until creamy.

4. Scoop mixture onto baked crusts. Wrap with plastic wrap, and place in the refrigerator for at least 4 hours. Sprinkle with crushed pistachios, and enjoy cold.

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