1 (9-inch) prepared Graham Cracker Pie Crust*
1/4 cup fresh-squeezed lime juice
1/4 cup fresh-squeezed lemon juice
1 envelope unflavored gelatin
3 medium-size very ripe Hass avocados, mashed**
1 (14-ounce) can sweetened condensed milk
1/2 cup heavy cream
1/2 cup sour cream
* Check out my Graham Cracker Pie Crust Recipe.
** If an avocado is ripe, it will yield to a gentle pressure.
Refrigerate graham cracker crust until well chilled. See how to make Graham Cracker Pie Crust.
In a small bowl, combine lime juice, lemon juice, and unflavored gelatin; let stand 4 to 5 minutes or until softened.
In a large bowl or the food processor, combine gelatin mixture, mashed avocados, and sweetened condensed milk. Pour mixture into prepared graham cracker pie crust.
Refrigerate at least 2 hours or until the filling is firm.
In a small bowl, whip heavy cream and sour cream together until stiff peaks form. Serve pie topped with prepared whipped cream mixture.
Makes 8 servings.