kiwi custard pie
| Measure | Ingredient |
|---|---|
| ⅔ cup | Graham Cracker Crumbs |
| 2 tablespoons | Unsalted Margarine; Melted |
| 1 tablespoon | Sugar |
| 1 | Envelope Unflavored Gelatin |
| ¼ cup | Water |
| ⅓ cup | Sugar |
| 2 tablespoons | Water |
| ½ cup | Evaporated Skim Milk; Heated |
| 2 teaspoons | Vanilla Extract |
| 8 ounces | Plain Low-Fat Yogurt |
| 4 | Whole Kiwi Fruit; Peeled And Sliced |
Combine graham crackers crumbs, margarine, and 1 tablespoon sugar. Press mixture firmly onto bottom and sides of an 8 inch pieplate. Bake at 350 degrees for 12 minutes. Let cool. Dissolve gelatin in ¼ cup water in a small bowl. Set aside. Combine ½ cup sugar and 2 tablespoons water in a small heavy saucepan. Cook over medium heat, stirring occasionally, until golden brown. Add milk; cook over low heat, stirring constantly, until smooth. Add dissolved geleatin; cook, stirring constantly, until gelatin dissolves. Remove from heat; add vanilla, stirring well. Pour mixture into a medium bowl; cover and refrigerate 30 minutes or until consistency of unbeaten egg white. Beat at medium speed of electric mixer 3 minutes or until light and fluffy; add yogurt, beating until smooth. Spoon mixture into prepared shell. Chill. Arrange kiwi slices on top of pie just before serving.
Recipe by: Cooking Light, 1986, Pg 57 Posted to MC-Recipe Digest V1 #989 by "brigm@..." <brigm@...> on Jan 7, 1998
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