Frozen avocado lime pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (13-oz) coconut macaroons; crushed |
| ½ | cup | Unsalted butter; melted |
| 2 | Eggs; separated | |
| 1 | teaspoon | Grated lime zest |
| 3 | Ripe avocados | |
| ½ | cup | Granulated sugar |
| 6 | Limes; juice of | |
| 1 | cup | Sweetened; condensed milk |
| Lime slices/wedges for garnish | ||
Directions
From: carowe@...
Date: Sat, 10 Aug 1996 08:32:58 -0800 (ADT) Blend macaroons and butter well, and press into ten inch pie pan. Chill Beat egg whites until stiff but not dry, set aside. Puree the avocado flesh in a blender or food processor, add lime juice and zest, sugar, milk and egg yolks; blend till smooth. Transfer to a mixing bowl and gently fold in the egg whites. Pour mixture into chilled crust, wrap tightly in plastic or foil, and freeze at least four hours or up to two days.
To serve, thaw for about 15 minutes at room temperature, garnish with fresh lime wedges, and cut into servings. Serves 8 - 12.
CHILE-HEADS DIGEST V3 #069
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .