3/4 c. sugar
1/3 c. all purpose flour
1 3/4 c. milk
3 beaten eggs
1/4 c. butter
2 tsp. finely shredded lime peel
1/4 c. lime juice
1 (8 oz.) carton lemon yogurt
Few drops green food coloring
Pastry for double crust pie
1/4 c. apple jelly
Whipped cream
2 kiwi fruits, peeled and sliced
1 or 2 limes sliced

In sauce pan combine sugar, flour and 1/8 teaspoon salt. Stir in milk. Stir over medium heat till bubbly. Reduce heat; cook and stir 2 minutes more. 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 butter, lime peel and juice. Fold in yogurt. Tint with food coloring. Cover surface, with plastic wrap, cool.

On floured surface, roll half the pastry into a 12 inch circle. Line a 9 inch pie plate with pastry. Trim and flute edge; prick pastry. Bake in 450 degree oven 10 to 12 minutes. Cool. Divide remaining pastry in 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 other. Place circles on baking sheet; prick. Bake in 450 degrees oven 10 minutes. Cool.

Brush pastry shell with jelly. Place about 1 cup custard in shell. Cover with 8 inch pastry; brush with jelly. Spread with 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, kiwi fruit slices and lime slices. Makes 8 servings.

Pastry for Double Crust Pie: Stir together 2 cups all purpose flour and 1 teaspoon salt. Cut in 2/3 cup shortening. Sprinkle 1 tablespoon water over part of mixture, gently toss with fork. Push to side of bowl. Repeat till all is moistened (6 to 7 tablespoons water total). Form dough into ball.