Difference between revisions of "California Avocado Chiffon Pie"
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* 1 9-inch graham cracker crust | * 1 9-inch graham cracker crust | ||
| − | == | + | == Procedures == |
In medium saucepan, mix Knox with 4 tablespoons [[Granulated sugar|Sugar]], blend in [[egg yolk]]s beaten with [[milk]]. | In medium saucepan, mix Knox with 4 tablespoons [[Granulated sugar|Sugar]], blend in [[egg yolk]]s beaten with [[milk]]. | ||
Latest revision as of 09:52, 15 July 2012
Description
Ingredients
- 1 envelope Knox (unflavored gelatin)
- 6 Tbsp Sugar
- 2 eggs, separated
- 1 ½ Cups milk
- 1 avocado, peeled, pitted, and mashed
- ¼ Cup lemon juice
- 1 9-inch graham cracker crust
Procedures
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)
