Avocado and Caviar Pie
Makes one 7-inch pie

1 package unflavored gelatin
1/4 cup cold water

Egg Layer:
4 hard cooked eggs, chopped
1/2 cup homemade mayonnaise (see Basics)
1/4 cup chopped parsley
1 large green onion, chopped
pinch of salt
dash of hot pepper sauce
pinch of white pepper

Avocado Layer:
1 medium (9 oz) avocado/diced
1 medium (9 oz) avocado/pureed
1 large shallot, chopped
2 tablespoons fresh lemon juice
2 tablespoons homemade mayonnaise
1/2 teaspoons salt
dash of hot pepper sauce
freshly ground black pepper

Sour Cream & Onion Layer:
1 cup sour cream
1/4 cup chopped onion

4 ounces black, red or golden caviar
Fresh lemon juice
one thin slice lemon

Pam a 7-inch springform pan. Soften gelatin in cold water in measuring cup. Liquefy gelatin by setting cup in pan of hot water or in microwave for about 20 seconds on low.

Egg layer: Combine all ingredients with 1 TABLESPOONS of gelatin. Taste and adjust seasoning. Neatly spread egg mixture into prepared pan. Smooth top.

Avocado layer: Combine all ingredients with 1 TABLESPOONS gelatin. Spread evenly over the egg layer.

Sour cream layer: Mix with rest of gelatin. Spread over the avocado layer. Cover pan tightly with plastic wrap and refrigerate overnight.

Just before serving, place caviar in fine sieve and rinse gently under cold water. Sprinkle with lemon juice. Drain. Spread evenly over sour cream. Garnish with a thin slice of lemon.