3/4 c. sugar
1/3 c. all-purpose flour
1/8 tsp. salt
1 3/4 c. milk
3 beaten eggs
1/4 c. butter/oleo
2 tsp. shredded lime peel
1/4 c. lime juice
1 c. lemon yogurt
Few drops green food coloring
Pastry for 2 crust 9 inch pie
1/4 c. apple jelly
Whipped cream
2-3 kiwi fruit, peeled
1-2 limes, sliced

In saucepan combine sugar, flour, salt. Stir in milk. Cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more and remove from heat. Stir 1 cup of the hot mixture into eggs. Return to the saucepan; cook and stir until thickened. Cook and stir 2 minutes more. DO NOT BOIL. Remove from heat. Stir in the butter, lime peel and juice. Fold in the yogurt. Tint with food coloring. Cover with clear plastic wrap. Cool.

Line a 9 inch pie plate with 1/2 of the pastry dough rolled to 1/4 inch thick. Trim 1/2 inch beyond edge. Flute edge; prick pastry. Bake in a 450 degree oven 10-12 minutes. Cool. Divide remaining pastry in half. Roll each half to 1/4 inch thickness. Cut an 8 3/4 inch circle out of one portion and an 8 inch circle out of other portion and a 8 inch circle out of other portion. Place circles on a baking sheet; prick well. Bake in 450 degree oven 10 minutes. Cool.

TO ASSEMBLE PIE:

Brush pastry shell with some of the jelly. Place 1 cup of lime filling in shell. Cover with 8 inch pastry. Brush with more jelly. Spread with 1 1/2 cups lime filling. Top with 8 3/4 inch pastry. Brush with remaining filling. Cover, chill overnight. Pipe the whipped cream in a circle atop pie. Alternate slices of kiwi fruit and lime in the cream circle.