Ingridients
1 (9-inch) prepared Graham Cracker Pie Crust*
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 envelope unflavored gelatin
3 medium-size very ripe Hass avocados**
1 (14 ounce) can sweetened condensed milk
1/2 cup heavy cream
1/2 cup sour cream
Procedure
* Check out my Graham Cracker Pie Crust Recipe.
** If an avocado is ripe, it will yield to a gentle pressure.
Refrigerate graham cracker crust until well chilled.
In a small bowl, combine lime juice, lemon juice, and unflavored gelatin; let stand 4 to 5 minutes or until softened.
In a large bowl or the food processor, combine gelatin mixture, avocados, and sweetened condensed milk. Pour mixture into prepared graham cracker pie crust. Refrigerate at least 2 hours or until the filling is firm. In a small bowl, whip heavy cream and sour cream together until stiff peaks form. Serve pie topped with prepared whipped cream mixture.
Makes 8 servings.
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