California Avocado Chiffon Pie

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In medium saucepan, mix Knox with 4 tablespoons Sugar, blend in egg yolks beaten with milk.

Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes.

With whip or rotary, blend in avocado and lemon juice.

Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

In medium bowl, beat egg whites until soft peaks form; gradually add remaining Sugar and beat till stiff.

Fold into gelatin mixture.

Turn into prepared crust.

Chill until firm.

Brush generously with additional lemon juice.

Garnish with whipped cream (optional)

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