Avocado Lime Pie With Meringue
|Avocado||1 , pureed|
|Fresh lime juice||1⁄2 Cup (8 tbs) (About 5 Limes)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Eggs||4 , lightly beaten|
|Grated lime peel||1 Tablespoon|
|9 inch baked pie shell||1|
|Egg whites||4 (Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
In a saucepan blend; sugar, cornstarch, and salt; gradually stir in water. Stir to boiling over medium heat and boil 1/2 minute. Gradually beat half of hot mixture into egg yolks; then return to saucepan. Stir and boil 1 minute longer. Remove from heat and stir in lime peel. Blend in avocado puree. Turn into pie shell. Top with Meringue. Bake in 350F (moderate) oven for 10 to 15 minutes until golden. Makes one 9-inch pie.
Allow to mellow at room temperature for about 30 minutes before unmolding.
Meringue: Beat 4 egg whites (at room temeprature), 1/4 teaspoon cream of tartar, and 1/8 teaspoon salt into foamy. Continue beating gradually adding 1/2 cup sugar, until stiff, but not dry.
Note: Lemon peel and juice may be substituted for lime. Also, the avocado filling may be turned into 8 baked 4 and 1/2 X 1 and 1/4 inch tart shells for individual desserts. For very high meringues, double the meringue recipe.
Serving size: Complete recipe
Calories 3458 Calories from Fat 893
% Daily Value*
Total Fat 104 g159.9%
Saturated Fat 29.5 g147.7%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 2126.6 mg88.6%
Total Carbohydrates 593 g197.6%
Dietary Fiber 17 g67.8%
Sugars 414.5 g
Protein 50 g100.9%
Vitamin A 26.3% Vitamin C 161.1%
Calcium 92.7% Iron 30.7%
*Based on a 2000 Calorie diet