Preparation:
Coarsely chop 2-1/2 avocados (wrap and refrigerate remaining 1/2 avocado) and place in a food processor; process until smooth. With motor running, gradually pour in sweetened condensed milk and then lemon juice through the feed tube; transfer mixture to graham cracker crust swirling top. Cover and refrigerate until firm, about 4 hours. Just before serving, spoon or pipe whipped cream around edge of pie. Dice remaining 1/2 avocado and toss in remaining teaspoon lemon juice; sprinkle over top of pie.