Title: Kiwi Custard Pie
Categories: Pies &, Pastry
Yield: 6 Servings

2/3 c Graham Cracker Crumbs
2 tb Unsalted Margarine; Melted
1 tb Sugar
1 Envelope Unflavored Gelatin
1/4 c Water
1/3 c Sugar
2 tb Water
1/2 c Evaporated Skim Milk; Heated
2 ts Vanilla Extract
8 oz Plain Low-Fat Yogurt
4 Whole Kiwi Fruit; Peeled And
-Sliced

Combine graham crackers crumbs, margarine, and 1 tablespoon sugar. Press
mixture firmly onto bottom and sides of an 8 inch pieplate. Bake at 350
degrees for 12 minutes. Let cool. Dissolve gelatin in 1/4 cup water in a
small bowl. Set aside. Combine 1/2 cup sugar and 2 tablespoons water in a
small heavy saucepan. Cook over medium heat, stirring occasionally, until
golden brown. Add milk; cook over low heat, stirring constantly, until
smooth. Add dissolved geleatin; cook, stirring constantly, until gelatin
dissolves. Remove from heat; add vanilla, stirring well. Pour mixture into
a medium bowl; cover and refrigerate 30 minutes or until consistency of
unbeaten egg white. Beat at medium speed of electric mixer 3 minutes or
until light and fluffy; add yogurt, beating until smooth. Spoon mixture
into prepared shell. Chill. Arrange kiwi slices on top of pie just before
serving.

Recipe by: Cooking Light, 1986, Pg 57

Posted to MC-Recipe Digest V1 #989 by "brigm@sprintmail.com"
on Jan 7, 1998