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Source: America's Favorite Food Associations

Kiwifruit Lime Pie
With this pie everyone will be asking for second's!
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Serves: 8
Prep Time: 8 minutes
Cook Time: 25 minutes
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3/4 cup sugar
1/4 cup all-purpose flour
1 3/4 cups milk
3 eggs, beaten
1/4 cup margarine
2 teaspoons lime peel, finely shredded
1/4 cup lime juice
1 carton (8 ounces) lemon yogurt
few drops green food coloring
1/4 cup apple jelly
whipped cream
2 kiwi fruit, peeled and sliced
1 or 2 limes, sliced




In a saucepan, combine sugar, flour and 1/8 teaspoon salt. Stir in milk. Stir over medium heat till bubbly. Reduce heat; cook and stir 2 more minutes. Remove from heat. Stir 1 cup of 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 margarine, lime peel, and juice. Fold in yogurt. Tint with food coloring. Cover surface with plastic wrap; cool.
On a floured surface roll half the pastry into 12-inch circle. Line a 9-inch pie plate with pastry. Trim and flute edge; prick pastry. Bake in a 450 degree oven 10 to 12 minutes. Cool. Divide remaining pastry in half. Roll each half. Roll each half to circles 1/8 inch thick; cut an 8 3/4 inch circle out of one portion and an 8-inch circle out of the other portion. Place circles on baking sheet; prick. Bake in 450 degree oven 10 minutes. Cool.
Brush the pastry shell with some jelly. Place about one cup custard in shell. Cover with 8-inch pastry; brush with jelly. Spread 1 1/4 cups custard. Top with 8 3/4-inch pastry. Top with remaining jelly and custard. Cover; chill pie overnight. To serve pie, garnish with whipped cream and kiwifruit slices.

Pastry for double crust pie: Stir together two cupsall-purpose flour and 1 teaspoon salt. Cut in 2/3 cupshortening. Sprinkle 1 tablespoon water over part of mixture; gently stir with a fork. Push to side of bowl. Repeat until moistened (6 to 7 tablespoons total). Form dough into ball.





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