1. In saucepan blend: sugar, cornstarch and salt: gradually stir in water.
2. Stir to boil over medium heat and boil 1/2 minute.
3. Gradually beat half of hot mixture into egg yolks: then return to saucepan.
4. Stir and boil 1 minute longer
5. Remove from heat and stir in lime peel.
6. Blend in avocado puree. Turn into pie shell.
7. Top with Meringue. Bake in 350 (moderate) oven 10 to 15 minutes until brown. (9-inch pie).
8. Allow to mellow at room temperature about 30 minutes before serving.
9. Meringue Preparation
10. Beat egg whites, vanilla and cream of tartar at medium speed for 1 minute, or until soft peaks form.
11. Gradually add sugar, about 1 tbsp. at a time, beating at high speed for 4 minutes, or until mixture forms stiff, glossy peaks and sugar is dissolved.
12. Immediately spread over pie, carefully seal edge to prevent shrinkage.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.