Avocado Lime Pie With Meringue Recipe
Avocadoes have all three key anti-oxidants vitamins A, C, and especially E. I like avocaodes simple and fresh "on the half-shell". Here is a dessert recipe, which uses fresh avocado and lime juice, as the main ingredients.
Summary
CuisineAmerican
Ingredients
| 1 fresh avocado, pureed with | ||
| Lime juice | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| 4 eggs. lightly beaten | ||
| 1 tbsp grated lime peel | ||
| Pie shell | 9 inch, baked | |
| Meringue, given below | ||
Directions
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.
From Page 289 of The New Greengrocer Cookbook by Pete Carcione
For more information visit: TheGreenGrocerCookbook.Com
Our Twitter
Our Fan Page
Our Youtube channel
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.
From Page 289 of The New Greengrocer Cookbook by Pete Carcione
For more information visit: TheGreenGrocerCookbook.Com
Our Twitter
Our Fan Page
Our Youtube channel
Chef
