Kiwifruit Lime Cobbler

3/4 cup sugar
1/4 cup all-purpose flour
1-3/4 cups milk
3 beaten eggs
1/4 cup margarine butter
2 teaspoons finely shredded lime peel
1/4 cup lime juice
1 8-oz. carton lemon yogurt

Few drops green food coloring

Pastry for double crust pie
1/4 cup apple jelly

Whipped cream
2 kiwifruit, peeled and sliced
1 or 2 limes, sliced
In a saucepan, 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 margarine, lime peel, and juice. Fold in yogurt. Tint with food coloring. Cover surface with plastic wrap; cool.
On a 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 a 450 degree oven 10 to 12 minutes. Cool. Divide remaining pastry in half. Roll each 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 portion. Place circles on baking sheet; prick. Bake in 450 degree oven 10 minutes. Cool.
Brush the pastry shell with some jelly. Place about one cup custard in shell. Cover with 8 inch pastry; brush with jelly. Spread 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 and kiwifruit slices.. Makes 8 servings.
Pastry for double-crust pie: Stir together 2 cups all-purpose flour and 1 teaspoon salt. Cu in 2/3 cup shortening. Sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened (6 to 7 tablespoons total). Form dough into a ball.