California Avocado Margarita Chiffon Pie

Ingredients

 * 2½ oz Knox unflavored gelatin
 * 1 cup sugar, divided
 * ½ tsp salt
 * ½ cup lime juice
 * 1½ cups puréed California avocado
 * 4 eggs, separated
 * ¼ cup tequila
 * 3 tbsp triple sec
 * 1 baked pie shell, 9 to 10 inches

Directions

 * 1) In a heavy saucepan, thoroughly mix gelatin, ¾ cup sugar, and salt.
 * 2) Stir in avocado puree, lime juice, and egg yolks.
 * 3) Cook over medium heat, stirring until gelatin is dissolved, about 10 minutes.
 * 4) Chill mixture, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
 * 5) When gelatin mixture is ready, beat egg whites until stiff but not dry; beat in sugar.
 * 6) Lightly stir 1 cup egg white into gelatin mixture to lighten;.
 * 7) Fold gelatin mixture into egg whites until thoroughly incorporated.
 * 8) Pour into baked pie shell; chill until firm.
 * 9) Serve topped with whipped cream, if desired.