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.