3/4 cup Sugar
1/3 cup Flour
1/8 tsp Salt
1 3/4 cup Milk
3 Eggs, beated
1/4 cup Margerine
2 tsp Lime peel, shredded
1/4 cup Lime juice
1 cup Lemon yogurt
Pastry for 2 crust 9 in pie
1/4 cup Apple jelly
Whipped cream
3 Kiwis, peel/slice
2 Limes, sliced
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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. Posted to EAT-L Digest 11 Sep 96
Date: Thu, 12 Sep 1996 08:23:07 -0500
From: LD Goss <ldgoss@METRONET.COM>
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