Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 ½ oz Knox unflavored gelatin
- 1 Cup sugar, divided
- ½ tsp salt
- ½ Cup lime juice
- 1 ½ Cups pureed California Avocado
- 4 eggs,seperated
- ¼ Cup tequila
- 3 Tbsp Triple Sec
- 1 baked pie shell, 9 to 10 inches
- =
Directions
In a heavy saucepan, thoroughly mix gelatin, 3/4 cup sugar, and salt.
Stir in avocado puree, lime juice, and egg yolks. Cook over medium heat, stirring until gelatin is dissolved, about 10 minutes.
Chill mixture, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
When gelatin mixture is ready, beat egg whites until stiff but not dry; beat in sugar.
Lightly stir 1 cup egg white into gelatin mixture to lighten; fold gelatin mixture into egg whites until thoroughly incorporated.
Pour into baked pie shell; chill until firm.
Serve topped with whipped cream, if desired.