- 1 large, ripe avocado
- ¾ cup frozen peas, thawed
- 1 tablespoon chopped cilantro
- 2 tablespoons fresh lime juice
- 2 scallions, minced
- Hot sauce, to taste
- Salt, to taste
- 2 tablespoons toasted pumpkin seeds
Cheesy Jalapeno White Cheddar Popcorners, for dipping
Peel and pit the avocado and put it into a medium bowl. Mash well with a fork, potato masher or pastry blender. Set aside.
Put the peas and cilantro into the bowl of the food process and process until very smooth. Add the peas to the avocado and blend together.
Stir in the scallions, hot sauce and salt. Transfer to a serving bowl, sprinkle with pumpkin seeds and serve with Popcorners.
Bake about 40 minutes, until bubbling around the edges and nicely browned all over. Serve hot.
Spoon the caramel over the bananas. Spoon the vanilla filling into the pie, smooth the top, cover with plastic wrap and refrigerate for at least 2hours.
When ready to eat, whip the 1 cup heavy cream until it is stiff. Cover the top of the pie with swirls of cream, cut into wedges and serve.