Avocado Chiffon Pie

• 1 envelope Knox unflavored gelatine
• 4 Tbsp. sugar
• 2 eggs, separated
• 1 1/2 c. milk
• 1 avocado, peeled and mashed (1 c.)
• 1/4 c. lemon juice
• 9-inch graham cracker crust

1. In medium saucepan, mix gelatine with 3 tablespoons sugar. Blend in egg yolks beaten with milk.
2. Let stand 1 minute.
3. Stir over low heat until gelatine is completely dissolved, about 5 minutes. With wire whip, blend in avocado and lemon juice.
4. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
5. In a medium bowl, beat egg whites until soft peaks form, gradually adding remaining sugar (1 tablespoon) and beat until stiff. Fold into gelatine mixture. Turn into prepared crust. Chill until firm. Garnish, if desired, with whipped cream or Cool Whip.

unflavored gelatine, sugar, eggs, milk, avocado, lemon juice, graham cracker crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739474 (may not work)