Avocado Chiffon Pie

Avocado Chiffon Pie
1 envelope Knox unflavored gelatin
6 tbsp. sugar
2 eggs, separated
1 1/2 c. milk
1 California avocado, peeled, pitted, and mashed (1 c.)
1/4 c. lemon juice
9 inch graham cracker crust

In medium saucepan, mix unflavored gelatin 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 wire whip or rotary beater, blend in avocado and lemon juice. Pour into large bowl and shill, stirring occasionally, until mixture mounds slightly when dropped from spoon. In medium bowl, beat egg whites until soft peaks form; gradually add remaining sugar and beat until stiff. Fold into gelatin mixture. Turn into prepared crust; chill until firm. Brush generously with additional lemon juice. Garnish, if desired, with whipped cream. Makes about 8 servings.