3/4 c. sugar
1 3/4 c. milk
1/4 c. butter
1/4 c. lime juice
Few drops green food coloring
1/3 c. all-purpose flour
3 beaten eggs
2 tsp. finely shredded lime peel
1 (8 oz.) carton lemon yogurt
1 pie crust

In saucepan, combine sugar, flour, and 1/8 teaspoon salt. Stir in milk. Stir over medium heat until bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Stir 1 cup of hot mixture into eggs. Return to saucepan and cook until thickened. Continue to stir while mixture thickens. Cook and stir for 2 minutes more. Do not boil. Remove from heat and stir in butter, lime peel, and juice. Fold in yogurt. Tint with food coloring. Cover surface and cool. Brush pie crust with apple jelly after cooling the crust. Spoon custard into the pie shell and chill overnight. Garnish with whipped cream and lime slices.