Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Sugar |
| ⅓ cup | Flour |
| ⅛ teaspoon | Salt |
| 1¾ cup | Milk |
| 3 | Eggs; beated |
| ¼ cup | Margerine |
| 2 teaspoons | Lime peel; shredded |
| ¼ cup | Lime juice |
| 1 cup | Lemon yogurt |
| Pastry for 2 crust 9 in pie | |
| ¼ cup | Apple jelly |
| Whipped cream | |
| 3 | Kiwis; peel/slice |
| 2 | Limes; sliced |
| 2 | minutes more DO NOT BOIL. |
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 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 ½. On floured surface roll ½ to a ⅛ inch thickness. Line a 9 inch pie plate with pastry. Trim ½ inch beyond edge. Flute and prick pastry. Bake at 450 10-12 minutes. Cool. Divide remining pastry in ½.
Roll each ½ to ⅛ inch thickness . Cut an 8¾ 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 ¼ cups filling. Top with 8 ¾ 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.
Posted to EAT-L Digest 11 Sep 96 Date: Thu, 12 Sep 1996 08:23:07 -0500 From: LD Goss <ldgoss@...>