Made some delicious vegetarian curri stew with coconut milk, a big lemon-lime meringue tart, a simple open-faced apple pie, and an elaborate chocolate fudge mousse meringue pie with a cranberry glaze. I was worried about the chocolate pie but it turned out to be one of the tastiest desserts I have ever made. I've been replacing butter and milk with avocado in recipes, especially when I'm baking desserts. It gives food a light yet dense, rich texture. It's super nutritious too. I totally forgot I had used avocado in the chocolate pie recipe until I started wondering how it came out so moist, rich, and still flaky, then it dawned on me: Oh, right, avocado!
I used a cup and a half of mashed avocado instead of butter, a tablespoon of real butter for taste, and a couple tablespoons vegetable oil. Much better - healthier - less expensive even - than 2 cups of pure lard or butter, don't you think? Unfortunately the batteries in my camera crapped out before I could take photos of slices of chocolate pie, to show the delicious insides. I should still have some leftover when I grab some new batteries. The lemon-lime meringue pie is looong gone at this point, scarfed down whole almost as soon as it came out of the oven, so no foodie pics of lemon meringue pie innards. :D
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