California Avocado Chiffon Pie

Ingredients

 * 1 envelope Knox (unflavored gelatin)
 * 6 Tbsp sugar
 * 2 eggs, separated
 * 1 ½ Cups milk
 * 1 avocado, peeled, pitted, and mashed
 * ¼ Cup lemon juice
 * 1 9-inch graham cracker crust

Directions
In medium saucepan, mix Knox with 4 tablespoons sugar, blend in egg yolks beaten with milk.

Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes.

With whip or rotary, blend in avocado and lemon juice.

Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

In medium bowl, beat egg whites until soft peaks form; gradually add remaining sugar and beat till stiff.

Fold into gelatin mixture.

Turn into prepared crust.

Chill until firm.

Brush generously with additional lemon juice.

Garnish with whipped cream (optional)