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Layered Avocado Pie - The Higgledy-Piggledy Method

A not-too-precious, make-ahead easy avocado dish designed for gathering.

Serves
6–8 (or fewer, if your people are serious about avocados)

Happy Cooking!

-Alice

Ingredients


Base
  • 4–5 ripe but still firm avocados (mix varieties if you have them)
  • Extra virgin olive oil or avocado oil
Topping — Choose Your Own Adventure
  • Tempeh + sun-dried tomatoes
  • Fresh ceviche
  • Korean barbecue beef
  • Pulled chicken + corn
  • Or whatever delicious leftover is calling your name
Garnish
  • 3 cups fresh arugula
  • Juice of 1 lemon
  • Salt, to taste
  • Optional: lemon zest (if you’re feeling a little fancy)

Instructions

1. Build your avocado layers
 Slice avocados into generous pieces—about ⅓ to ½ inch thick.
Layer them into a clear dish (a pie pan is perfect), higgledy-piggledy—don’t be fussy. This is not the moment for perfection.
Tuck the larger, fattier pieces into the corners and edges—they’ll shine when served. Mix varieties if you have them for added flavor and texture.
Fill the dish about ⅔ full, leaving room for your topping.


2. Add a little gloss
 Lightly spritz or drizzle with olive oil or avocado oil—or a squeeze of lemon if you prefer a brighter finish.


3. Top it off
 Spread your pre-made, chilled topping evenly over the avocado layer.
Refrigerate for a few hours to let everything settle and mingle.


4. Finish just before serving
Toss arugula with lemon juice and a pinch of salt (and zest, if you’re feeling a little bougie).
Scatter over the top—or serve on the side if you’d rather keep the layers crisp and defined.


5. Serve
 Cut and serve like a pie.
This is a one-dish wonder—best made ahead so you can enjoy your people, knowing the kitchen is already handled.
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