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Kiwi-lime Pie

Author/Submitted by:
Servings: 6
Categories: Desserts / Pies & Pastries

3/4  c  sugar
1/3  c  flour
1/8  t  salt
1 3/4  c  milk
3    eggs, beated
1/4  c  margerine
2  ts  lime peel, shredded
1/4  c  lime juice
1  c  lemon yogurt
    pastry for 2 crust 9 in pie
1/4  c  apple jelly
    whipped cream
3    kiwis, peel/slice
2    limes, sliced

From Better Homes & Gardens. In a saucepan combine sugar, flour and salt. Stir in milk. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir 1 CUP of the hot mixture into eggs. Return to saucepan: cook and stir till thickened. Cook and stir 2 minutes more DO NOT BOIL. Remove from heat, stir in margerine, lime peel and juice, fold in yogurt, tint with food coloring (green). Cover with clear plastic wrap;cool. Divide pastry in 1/2. On floured surface roll 1/2 to a 1/8 inch thickness. Line a 9 inch pie plate with pastry. Trim 1/2 inch beyond edge. Flute and prick pastry. Bake at 450 10-12 minutes. Cool. Divide remining pastry in 1/2. Roll each 1/2 to 1/8 inch thickness . Cut an 8 3/4 inch circle out of one portion and an 8 inch circle out of the other portion. Place circles on a baking sheet; prick well. Bake in 450 oven 10 minutes. Cool. To assemble pie: Brush pastry shell with some of the jelly. Place 1 cup lime filling in shell. Cover with 8 inch pastry. Brush with more jelly. Spread with 1 1/4 cups filling. Top with 8 3/4 inch pastry Brush with remaining jelly. Top with remaining filling. Cover and chill overnight. Pipe whipped cream in a circle atop pie. Alternate slices of kiwi and lime in the cream circle. By "Lloyd A. Carver" <> on Jan 5, 1996

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