3/4 c Sugar
1/3 c Flour
1/8 ts 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.
Yields
6 Servings