Kiwi Cream Pie

For Zaar World Tour 5. This is for the Australia/New Zealand region and comes from the Avon International cookbook. I have made this recipe numerous pies and one of my other recipes has been inspired from this recipe. There is barely any cooking involved, but there are several hours of chill time which will be used as cooking time.

• Ready In: 5 hrs 25 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups  finely crushed  vanilla wafers (36 wafers)
• 1  teaspoon ground cinnamon
• 1⁄3 cup butter or 1⁄3 cup margarine, melted
• 1  enveloped unflavoured gelatin
• 1  ounce plain yogurt
• 1⁄2 cup sugar
• 1  tablespoon lemon juice
• 1⁄2 cup  whipping cream
• 2  kiwi fruits, peeled and sliced
• 1⁄2 cup  whipping cream

Directions

1. In a mixing bowl combine crushed vanilla wafers, cinnamon, and melted butter or margarine. Press into a 9 inch pie plate to form a firm, even crust. Chill the crust for 1 hour.
2. In the meantime, in a small saucepan soften gelatin in cold water, then cook and stir over medium heat until gelatin is dissolved. Cool completely.
3. In a large bowl, beat together yogurt, sugar, and lemon juice; stir in the cooled gelatin mixture. Chill until partially set.
4. Beat the first 1/2 cup of whipping cream until soft peaks forms and then fold it into the gelatin mixture. Chill till mixture mounds when spooned. Turn into chilled crust. Cover and chill several hours or till set.
5. Just before serving, arrange kiwi around the edges of the pie. Beat the second 1/2 cup of whipping cream until soft peaks form and spoon into the center of the pie; garnish with remaining kiwi slices.