Kiwi Custard Pie

Title:
Kiwi Custard Pie

Yield:
6 Servings

Categories:
Pastries,
Pastry




Ingredients:





   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