Kiwi custard pie

Yield: 6 Servings

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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