Nutty Guacamole Pie

A most amazing pie!! Unfortunately, I cannot take credit for this recipe. I found it in a magazine many years ago and have been making it, with slight variations, for years. It is the perfect summer dish – you may add any of your favourite vegetable to it! You may use salted, roasted cashews but then you must omit the salt in the recipe.

Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Cognac BBQ Marinade, Spicy Plum Chutney, Marinated Tofu and Berry Crumble Yogurt.

The Crust:
1 sweet potato, peeled
2 carrots
1 red apple
300 ml roasted cashews
½ lemon, juiced
½ tsp of salt

Guacamole:
½ red onion
1 ripe tomato
2 ripe avocados, stone removed
1 small garlic clove, crushed
A pinch of cayenne pepper
Salt and black pepper

Garnish:
Tomatoes
Rocket salad
Red onion, sliced
Flat leaf parsley, shredded
Roasted macadamia, pine or pecans nuts

  1. Set oven to 175C
  2. Cut all vegetables for the crust in smaller pieces and place in a food processor together with the cashews. Process until smooth. Add the lemon juice. Place in pie dish. Bake in over for about 45 minutes. Let cool.
  3. Process all ingredients for the Guacamole in a blender. Spread on top of cooled crust.
  4. Add the garnish.

Enjoy!

The crust can be prepared in advance. The guacamole may also be made a day ahead but make sure to place some tight fitting cling film on top to prevent the avocado from discolouring.

Any comments, suggestions, ideas? Please write here!