Creamy Avocado And Shrimp Pie

• PIE
• 3-4 ripe avocadoes - mashed until smooth and lump-free
• juice of half a large lemon
• sea salt and fresh cracked pepper to taste
• 4-6 green onions - finely sliced
• 1 and 1/3 cups small cooked shrimp - rinsed, drained, and dried
• 6 large eggs - hard-boiled, peeled and finely chopped
• 1/2-2/3 cup cream cheese - softened and whipped
• 1/2-2/3 cup sour cream
• fine zest of half a large lemon
• GARNISHES
• 1/3 cup finely minced, fresh curly parsley
• 3-4 tablespoons black or red caviar - drained and dried
• a few thin lemon slices - cut in half and twisted

1. In a small bowl, combine mashed avocadoes, lemon juice, salt and pepper until well blended. Evenly spread in a 9-10 inch ceramic quiche pan or glass deep-dish pie plate. Evenly sprinkle the green onions over the avocadoes and press down gently. Layer the shrimp evenly atop the green onions and press down gently. Spread the eggs evenly over the shrimp and press down gently. Add the sour cream and lemon zest to the cream cheese and whisk until well blended/smooth. Carefully spread the cream cheese mixture evenly over the egg layer and seal to the pan edges. With the back of a spoon, make swirls in the cream cheese mixture. Cover with plastic wrap and refrigerate at least 3-4 hours. Just before serving (to prevent unsightly bleeding), evenly sprinkle minced parsley and caviar on top of the pie and arrange the twisted lemon slices. Place a fancy spoon in the pie and serve with your preference of crackers and/or breads.

pie, lemon, salt, green onions, eggs, cream cheese, sour cream, lemon, fresh curly parsley, black

Taken from www.epicurious.com/recipes/member/views/creamy-avocado-and-shrimp-pie-1203180 (may not work)