California Avocado Margarita Chiffon Pie

Combine 2½ oz Knox unflavored gelatin, ½ cup sugar, and ½ tsp salt in a medium saucepan. Add ½ cup lime juice and stir until the mixture is smooth and well combined.

Heat the gelatin mixture over low heat, stirring constantly until the gelatin dissolves completely and the mixture is warm to the touch, approximately 3-4 minutes. Do not allow it to boil.

Remove from heat and stir in 1½ cups puréed California avocado, ¼ cup tequila, and 3 tbsp triple sec until fully incorporated.

Separate the 4 eggs, placing yolks in one bowl and whites in another. Beat the egg whites with an electric mixer on medium-high speed until stiff peaks form, approximately 3-5 minutes.

In a separate bowl, beat the 4 egg yolks with the remaining ½ cup sugar until pale and thick, approximately 2-3 minutes.

Fold the egg yolk mixture gently into the cooled avocado-gelatin mixture using a spatula, stirring until just combined.

Carefully fold the stiff egg whites into the avocado mixture in two additions, using gentle folding motions to maintain the airiness of the whipped whites.

Pour the chiffon filling into the baked 9 to 10-inch pie shell, smoothing the top with a spatula.

Refrigerate the pie for at least 4 hours or until the filling is set and firm to the touch.