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Avocado Lime Chiffon Pie



1 Avocado
1/2 c Fresh lime juice
1 c Sugar
1 pk Unflavored gelatine
1/4 ts Salt
3 Eggs; separated, room temp
1/2 c Milk
1 tb Grated lime peel
1 9-inch baked pie shell
Sweetened whipped cream


Puree avocado with lime juice. In top of double boiler combine: 1/2 cup sugar, gelatine and salt. Beat egg yolks lightly with milk and stir in.
Stir over boiling water until gelatine dissolves, about 5 minutes Remove from heat; stir in lime peel, then avocado puree. Chill until mixture mounds slightly when dropped from a spoon. Beat egg whites, gradually adding remaining 1/2 cup sugar, until stiff, but not dry. Fold into avocado mixture; turn into pie shell. Chill until firm.













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