Go Back
–+ servings
Kiwi Pie Recipe

Kiwi Pie

iamwinfred
This tangy and creamy kiwi pie is a delightful twist on the classic key lime pie. It features a smooth, custard-like filling made with fresh kiwi and lime, set in a buttery graham cracker crust. Topped with fresh kiwi slices and whipped cream, it's the perfect make-ahead dessert for any occasion.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 3 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 340 kcal

Equipment

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

For the Filling

  • 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

For the Topping

  • 4 ripe kiwis peeled and sliced
  • 1 cup heavy whipping cream cold
  • 2 tablespoons powdered sugar

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 39gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 130mgSodium: 210mgPotassium: 240mgFiber: 1gSugar: 30gVitamin A: 10IUVitamin C: 70mgCalcium: 15mgIron: 4mg
Keyword easy pie recipe, kiwi pie, lime dessert, No Bake Dessert, summer dessert
Tried this recipe?Let us know how it was!