Avocado Mambo Pie

Pie Crust

• 1 1/2 cup ginger snaps, crushed
• 6 tablespoons butter, melted

Avocado Filling

• 1 1/2 cup coconut milk (not light)
• 2 teaspoons (1 envelope) unflavored gelatin
• 3 large, ripe avocados
• 1/2 cup mint leaves
• 2 tablespoons fresh lime juice
• 1 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 cups heavy whipping cream (for topping)
• 2 tablespoons granulated sugar (for topping)
• mint leaves for garnish
• orange and lime zest for garnish

1. Preheat oven to 350 degrees. Combine ginger snaps crumbs and butter in a large bowl. Then press mixture into the bottom and up the sides of a 9″ pie pan. Bake for 15 minutes and then remove and allow to cool completely.
2. Open the can of coconut milk -- do not shake it! The cream will have settled on the top -- spoon out the solids and set it aside for the next step. Put 1/2 cup of the coconut milk liquid in a medium saucepan. Sprinkle the gelatin over the top and allow it to sit for 2 minutes. Then place over medium high heat and warm the liquid and gelatin until the gelatin has dissolved (do not stir). Remove from heat.
3. In a large blender, combine: gelatin mixture, remaining coconut milk and cream, avocados (pitted and skinned), mint leaves, lime juice, zest, sugar and salt. Blend on high until very smooth. Pour into cooled pie shell. Cover and refrigerate at least two hours.
4. Right before serving the pie, combine whipping cream and sugar. Whip with a hand mixer into whipped cream. Spread whipped cream over the top of the pie and garnish with orange and lime zest and mint leaves.