Recipe - Kiwi-Lime Pie

Three fourths cup Sugar
1/3 cup Flour
1/8 teaspoon Salt
1 Three fourths cup Milk
3 Eggs; beated
One fourth cup Margerine
2 teaspoon Lime peel; shredded
One fourth cup Lime juice
1 cup Lemon yogurt
Pastry for 2 crust 9 in pie
One fourth cup Apple jelly
Whipped cream
3 Kiwis; peel/slice
2 Limes; cut or sliced up

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 One half to a 1/8 inch thickness. Line
a 9 inch pie plate with pastry. Trim One half inch beyond edge. Flute and prick
pastry. Bake at 450 1012 minutes. Cool. Divide remining pastry in 1/2.
Roll each One half to 1/8 inch thickness . Cut an 8 Three fourths 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 One fourth cups filling. Top with 8 Three fourths 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 EATL Digest 11 Sep 96

Date: Thu, 12 Sep 1996 08:23:07 0500

From: LD Goss ldgoss@METRONET.COM