Kiwi pie recipe requests land in my inbox every summer, usually from someone who just brought home a carton of kiwis from the store and has no idea what to do with them besides eating them plain over the sink.
This pie solves that problem. It takes the tangy, creamy formula of a classic key lime pie and swaps in fresh kiwi, giving you a filling that sets up thick and smooth in a buttery graham cracker crust.
The lime keeps that signature tartness while the kiwi slices on top add a pop of green and a mellow sweetness that balances everything out.
It bakes in under twenty minutes, chills while you do something else, and slices as clean as a cheesecake.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Chill Time | 3 hours |
| Total Time | 3 hours 35 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Kiwi Pie Recipe
This pie gives you all the comfort of a no-fuss custard pie without much actual work.
The filling comes together in one bowl, and the crust only needs a food processor and five minutes in the oven.
It also happens to be a great make-ahead dessert, since it needs to chill anyway.
That makes it an easy pick for potlucks, birthdays, or a Tuesday when you just want pie.
- Comes together with basic pantry staples plus a handful of fresh kiwi
- Sets up firm enough to slice cleanly, no fork-and-prayer required
- Tart, sweet, and creamy in every bite
- Can be made a full day ahead of serving
- No fancy piping or decorating skills needed to make it look impressive
If you love the tang of citrus desserts, this recipe sits right alongside my Key Lime Pie Bars Recipe as another easy way to get that same flavor in a slightly different form.
Ingredients
Everything here is easy to find at a regular grocery store, aside from the key lime juice, which I always keep bottled in the pantry because fresh key limes can be hard to track down.
- 1 and 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 4 large egg yolks
- 1 tablespoon lime zest
- 1/2 cup key lime juice (or regular lime juice)
- 1 can (14 ounces) sweetened condensed milk
- 4 to 5 ripe kiwis, peeled and sliced
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/4 cup macadamia nuts, chopped (optional, for the crust)
Read Also: Graham Cracker Crust Recipe
Kitchen Equipment Needed
Nothing here is complicated, but a couple of tools make the process a lot smoother, especially when it comes to getting an even crust and a smooth filling.
- 9-inch pie dish
- Food processor (for the crust crumbs)
- Hand mixer or stand mixer
- Microplane zester
- Mixing bowls
- Rubber spatula
- Sharp paring knife, for slicing the kiwi
For the crust and filling, I lean on my Pie Dough Recipe for tips on pressing crumb crusts evenly, since the same technique applies here.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pie.
None of them are required, but they make the process easier and the final result more consistent.
1. Nellie & Joe’s Key West Lime Juice
This is the bottled key lime juice I keep on hand year round, since fresh key limes are tiny and a pain to juice in any real quantity.
It has that unmistakable tart, floral flavor that regular limes don’t quite match.
2. Pyrex 9-Inch Glass Pie Plate
A glass pie plate lets you see exactly how golden the crust is getting, which matters a lot for a five-minute bake time where things can go from perfect to burnt fast.
It also transfers straight from oven to fridge without any issue.
3. OXO Good Grips Zester and Grater
Zesting limes without a good microplane is genuinely frustrating, and the pith you accidentally grate in with a dull tool adds bitterness you don’t want in this filling.
This one stays sharp and makes quick work of the zest.
4. Cuisinart Hand Mixer
Whipping the cream topping to stiff peaks by hand takes a while, and this mixer gets it done in under two minutes with consistent results.
It is also compact enough to store in a regular kitchen drawer.
You might also enjoy: Fresh Fruit Tart With Mascarpone Cream Recipe
Step-by-Step Instructions: How to Make Kiwi Pie
1. Make the Crust
- Preheat your oven to 350 degrees Fahrenheit.
- In a food processor, pulse the graham crackers into fine crumbs. If you are using macadamia nuts, add them in now and pulse a few more times until they are finely chopped and mixed into the crumbs.
- Add the granulated sugar and melted butter to the crumb mixture and pulse again until everything looks like wet sand.
- Pour the mixture into your 9-inch pie dish and use the bottom of a measuring cup to press it firmly into the bottom and up the sides.
- Bake the crust for 6 to 7 minutes, or until it just starts to turn golden at the edges. Set it aside to cool while you make the filling.
2. Make the Filling
- In a large mixing bowl, combine the egg yolks and lime zest. Beat with a hand mixer on medium speed for about a minute, until the mixture lightens slightly in color.
- Pour in the sweetened condensed milk and continue beating until fully combined and smooth.
- Slowly add the key lime juice while mixing on low speed, then increase the speed and beat for another minute until the filling thickens slightly.
3. Bake the Pie
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Bake for 15 minutes, until the center is just set and no longer jiggles when you gently shake the pan.
- Let the pie cool at room temperature for 30 minutes, then transfer it to the refrigerator to chill for at least 3 hours, or until fully set.
4. Add the Kiwi and Whipped Cream
- Peel the kiwis and slice them into thin rounds, about a quarter inch thick.
- Once the pie is fully chilled and set, arrange the kiwi slices over the top of the filling in a single layer, slightly overlapping.
- In a clean mixing bowl, beat the cold heavy cream and powdered sugar together until stiff peaks form, about 2 to 3 minutes.
- Either spread the whipped cream around the edges of the pie in a border, or pipe it on using a piping bag fitted with a star tip.
- Slice and serve chilled.
Read Also: Gluten Free Key Lime Pie Recipe
Tips for The Best Kiwi Pie
A few small details make a real difference in how this pie turns out, especially when it comes to the kiwi topping holding up over time.
- Choose kiwis that are firm but give slightly to gentle pressure. Overripe kiwis turn mushy and release too much liquid onto the pie.
- Do not skip the initial cooling and chilling time. A warm filling will not slice cleanly.
- Pat sliced kiwi dry with a paper towel before arranging it on the pie, since excess juice can make the topping slide around.
- Add the kiwi slices as close to serving time as possible if you are not serving the pie the same day, since kiwi can weep once cut.
- Use room temperature eggs for a smoother, faster-mixing filling.
Serving Suggestions
This pie is rich and tangy enough to stand on its own, but a few sides and pairings round out the plate nicely.
For a summer spread, I like putting a slice next to something bright and fruity, or something savory and grilled for contrast.
- A scoop of vanilla ice cream on the side
- Fresh mint leaves scattered over the top for a pop of color
- A side of Hawaiian Style Ambrosia Fruit Salad for a full tropical dessert table
- Iced tea or a chilled sparkling lemonade
- A cup of coffee if you are serving it after dinner
Variations of Kiwi Pie
Once you have the base recipe down, it is easy to swap in different flavors while keeping the same technique.
- Kiwi Strawberry Pie: Layer sliced strawberries with the kiwi on top for a red and green combination.
- Coconut Kiwi Pie: Stir a quarter cup of shredded coconut into the crust mixture and top the whipped cream with toasted coconut flakes.
- No-Bake Version: Skip the oven step for the filling by using a no-bake cheesecake-style filling instead of the baked custard, then chill until firm.
- Mini Kiwi Pies: Divide the crust and filling between a muffin tin lined with cupcake liners for individual servings.
- Golden Kiwi Pie: Substitute golden kiwis for green ones for a milder, sweeter flavor and a different color on top.
Another favorite: Pineapple Pie Recipe
Storage and Reheating
This is a chilled pie through and through, so there is no reheating involved. Storage is simple as long as you keep it cold.
- Store the pie covered in the refrigerator for up to 4 days.
- If you have not added the kiwi and whipped cream yet, the baked and chilled filling on its own keeps well for up to 5 days.
- Freezing is not recommended once the kiwi and whipped cream are added, since both lose their texture after thawing.
- If you do want to freeze ahead, freeze the baked pie without toppings, wrapped tightly, for up to 1 month. Thaw in the refrigerator before adding kiwi and whipped cream.
This pie stores about as well as my No Bake Cheesecake Recipe, so the same rules of keeping it cold and covered apply here too.
Nutritional Facts
Nutrition will vary slightly depending on the exact brands you use, but here is a general estimate per slice, based on 8 slices per pie.
- Calories: 340
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 130mg
- Carbohydrates: 39g
- Sugar: 30g
- Protein: 6g
- Fiber: 1g
This recipe from my Dairy Free Key Lime Pie Recipe is a good option to check out if you need to adjust the fat and dairy content of this dessert.
Health Benefits of Key Ingredients
While this is very much a dessert, a couple of the ingredients bring some genuine nutritional upside along with the flavor.
- Kiwi: Kiwis are packed with vitamin C, actually offering more per serving than an equal amount of orange, along with a good dose of fiber.
- Lime: Lime juice and zest contribute vitamin C and antioxidants, along with that bright acidity that helps balance the sweetness of the filling.
- Eggs: Egg yolks provide protein along with choline, which supports brain and liver function.
- Macadamia Nuts: If you use them in the crust, macadamia nuts add heart-healthy monounsaturated fats and a bit of fiber.
My Mini Key Lime Pies Recipe uses a lot of these same ingredients if you want to compare notes on flavor and nutrition side by side.
FAQs About Kiwi Pie
1. Can I use golden kiwis instead of green kiwis?
Yes, golden kiwis work fine in this recipe and will give you a slightly sweeter, less tart flavor on top.
The color will also come out more yellow than green, which some people prefer for a softer look.
2. Why is my kiwi topping releasing liquid?
Kiwi naturally contains a lot of moisture, and it will release more the longer it sits cut on top of the pie.
Patting the slices dry before arranging them and adding the topping close to serving time both help minimize this.
3. Can I make this pie without baking the filling?
Yes, you can swap the baked custard filling for a no-bake cheesecake style filling using cream cheese, condensed milk, and lime juice.
Just chill it in the crust for at least 4 hours before adding the kiwi and whipped cream.
4. How far ahead can I make this pie?
You can make the crust and filling up to 2 days ahead and store it covered in the refrigerator.
I recommend adding the fresh kiwi and whipped cream the same day you plan to serve it for the best texture and appearance.
5. Can I use bottled lime juice instead of fresh?
Bottled key lime juice works well and is actually what most bakeries use, since fresh key limes are small and time-consuming to juice.
Regular lime juice, either fresh or bottled, is also a fine substitute if key limes are not available.
Kiwi Pie
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 1/4 cup macadamia nuts (optional) chopped
- 4 large egg yolks
- 1 tablespoon lime zest
- 1/2 cup key lime juice or regular lime juice
- 1 can (14 ounces) sweetened condensed milk
- 4 ripe kiwis peeled and sliced
- 1 cup heavy whipping cream cold
- 2 tablespoons powdered sugar
Equipment
- Food processor for the crust crumbs
- Mixing bowls
- Rubber spatula
- Sharp paring knife for slicing the kiwi
- Measuring cup for pressing the crust
- Piping bag with star tip (optional) for whipped cream
Method
- Preheat oven to 350°F. In a food processor, pulse graham crackers into fine crumbs. Add macadamia nuts if using, pulse again. Add sugar and melted butter, pulse until mixture resembles wet sand.
- Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 6-7 minutes until edges are golden. Set aside to cool.
- In a large bowl, beat egg yolks and lime zest with a hand mixer on medium for about a minute until slightly lightened. Add sweetened condensed milk and beat until smooth.
- Slowly add key lime juice while mixing on low speed, then increase speed and beat for another minute until filling thickens.
- Pour filling into cooled crust and smooth the top. Bake for 15 minutes until center is set and no longer jiggles.
- Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours until fully chilled and set.
- Peel kiwis and slice into thin rounds. Arrange over the chilled pie in a single layer, slightly overlapping.
- In a clean bowl, beat cold heavy cream and powdered sugar until stiff peaks form. Spread or pipe around the edges of the pie. Serve chilled.
Nutrition
Notes
- Choose kiwis that are firm but give slightly to pressure. Overripe kiwis will become mushy and release excess liquid.
- Do not skip the cooling and chilling time for a clean slice.
- Pat sliced kiwi dry with a paper towel before arranging to prevent excess juice from making the topping slide.
- Add kiwi slices as close to serving time as possible, as cut kiwi can weep over time.
- Use room temperature eggs for a smoother, faster-mixing filling.
- Bottled key lime juice works well and is a convenient substitute for fresh key limes.
- If you haven’t added the kiwi and whipped cream, the baked filling on its own can be stored for up to 5 days.
- Freezing is not recommended once the kiwi and whipped cream are added, as they lose texture upon thawing. You can freeze the baked pie without toppings for up to 1 month.
- For a different flavor, try this recipe with golden kiwis for a sweeter taste and a yellow-green color.
- This recipe is a great make-ahead dessert for potlucks or parties.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This kiwi pie has become one of my go-to desserts once the weather warms up, and I think it will earn a spot in your rotation too.
It is simple enough for a weeknight but pretty enough for a table full of guests, and that combination is hard to beat.
Give this kiwi pie recipe a try this week, and let me know in the comments how it turned out for you.
If you make it, I would love to see a photo, so feel free to share it with me here.
Recommended:
- Sugar Free Key Lime Pie Recipe
- Key Lime Cheesecake Recipe
- Fruit Pizza Recipe
- No Bake Greek Yogurt Fruit Tart
- Coconut Cream Pie Recipe
