Instructions: In a saucepan combine sugar, flour and salt. Stir in milk. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir 1 CUP of the 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 margerine, lime peel and juice, fold in yogurt, tint with food coloring (green). Cover with clear plastic wrap;cool. Divide pastry in 1/2. On floured surface roll 1/2 to a 1/8 inch thickness.

Line a 9 inch pie plate with pastry. Trim 1/2 inch beyond edge. Flute and prick pastry. Bake at 450 10-12 minutes. Cool. Divide remining pastry in 1/2. Roll each 1/2 to 1/8 inch thickness . Cut an 8 3/4 inch circle out of one portion and an 8 inch circle out of the other portion.

Place circles on a baking sheet; prick well. Bake in 450 oven 10 minutes. Cool. To assemble pie: Brush pastry shell with some of the jelly. Place 1 cup lime filling in shell. Cover with 8 inch pastry.

Brush with more jelly. Spread with 1 1/4 cups filling. Top with 8 3/4 inch pastry Brush with remaining jelly. Top with remaining filling.

Cover and chill overnight. Pipe whipped cream in a circle atop pie.

Alternate slices of kiwi and lime in the cream circle.

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