Aileen Anastacio of Goodies N’ Sweets and Marmalade Kitchen fame has been baking professionally since 1986. Among the decadent pastries her name has been synonymous with is the Tiramisu and Banoffee Pie.
In honor of Mother’s Day, Aileen shares this pie recipe, which she dedicates to her hardworking mother Ester. “She loves avocados. She taught me how to eat it with condensed milk and ice for a simple after-meal dessert,” she says. The nostalgic treat is turned into a delicious velvety pie.
How to pick a ripe avocado
Knowing how to pick a ripe avocado ensures you get the best texture and flavor for recipes like avocado toast, smoothies, salads, and desserts. In the Philippines, avocados are typically larger, smoother-skinned, and lighter green compared to the bumpy-skinned Hass varieties. Because of this, ripeness is best checked using feel rather than color alone.
Start by gently pressing the avocado with your palm. A ripe avocado should yield slightly to pressure without feeling mushy. If it feels very firm, it needs more time to ripen. If it feels overly soft or has sunken areas, it may already be overripe.
You can also check the stem end. If the small cap comes off easily and the flesh underneath looks green, the avocado is ripe and ready to use. If it appears brown, the fruit may be past its best.
Avoid avocados with deep bruises, wrinkled skin, or uneven soft spots, as these are signs of poor quality or overripeness.
If your avocados are still hard, leave them at room temperature to ripen naturally. To speed things up, place them in a paper bag with a banana or apple—this helps trap ethylene gas and encourages faster ripening—common kitchen hacks that work well in Filipino households.
Use these tips to pick the perfect avocado every time for fresh, creamy recipes.
Recipe Tips
- For a different take on this avocado pie, you can also freeze the pie until ready to serve.
- Want to have a brighter avocado pie? You may add a little green food coloring to the avocado filling. Be careful not to overdo it; add the food color a little at a time until you get the shade you like.
“She loves avocados. She taught me how to eat it with condensed milk and ice for a simple after-meal dessert.”
Aileen Anastacio on her mom Ester
