39. Avocado Lime Chiffon Pie

Ingredients

1 Avocado, 1/2 c  Fresh lime juice, 1 c  Sugar, 1 pk Unflavored gelatine, 1/4 ts Salt, 3 Eggs; separated, room temp, 1/2 c  Milk, 1 tb Grated lime peel, 1 9-inch baked pie shell, Sweetened whipped cream.

Directions

Puree avocado with lime juice. On top of the double boiler combine: 1/2 cup sugar, gelatine and salt. Beat egg yolks lightly with milk and stir in. Stir over boiling water until gelatine dissolves, about 5 minutes Remove from heat; stir in lime peel, then avocado puree. Chill until mixture mounds slightly when dropped from a spoon. Beat egg whites, gradually adding remaining 1/2 cup sugar, until stiff, but not dry. Fold into avocado mixture; turn into pie shell. Chill until firm

40. Basic Crust 4

Ingredients

1 1/2 c  Flour, 1/4 ts Salt, 3 T  Sugar, 1/2 c  Butter, 1 Egg, 2 To 3 T. cold water.

Directions

Place the flour, salt and sugar in a bowl.  Cut the butter into the flour, using a pastry blender or two knives, until the mixture resembles coarse meal.  Beat the egg lightly with 2 T. water.  Add the egg to the flour mixture and stir with a fork, gathering the dough into a ball with  your fingertips.  Add water, a few drops at a time, if necessary to make the dough stick together.  Wrap the dough in wax paper and chill for one hour.

Roll out as directed in Basic Crust I. Bake in the same way but extend the baking time by about 8 minutes for a fully baked crust. In most cases, you will use this crust with an unbaked filling so it should be crisp and golden brown.

This crust is used for open fruit tarts or dessert pies.

41. Bavarian Chocolate Pie

Ingredients

1 9″ baked pie crust, or crumb Crust, 1 Envelope unflavored gelatin, 1 2/3 c  Milk, divided, 2/3 c  Sugar, 1/3 c  Hershey’s cocoa, 2 T  Butter or margarine, 3/4 ts Vanilla, 1/2 c  

Directions

Chilled whipping cream, In medium saucepan sprinkle gelatin over 1 c. milk; allow to stand 2 minutes to soften.  Stir together sugar and cocoa; add to mixture in saucepan.  Cook over low heat, stirring constantly until mixture boils.Remove from heat; add butter, stirring until melted.  Blend in remaining 2/3 c. milk and vanilla.  Cool; chill, stirring occasionally, until mixture begins to set.  Beat whipping cream until stiff; carefully fold into a chocolate mixture.

 Garnish as desired.