My family really enjoys kiwi fruit. In fact, we tend to enjoy just about any kind of fruit, especially the tropical kinds. This pie was right up our alley because it combines the sweet flavor of kiwi with light and fluffy whipped cream. Plus, this kiwi pie was insanely easy to make. I think a pie like this would fair well at a summer picnic or party or even a church potluck dinner.
This pie sure does turn out pretty! I mean, it makes a lovely centerpiece, that’s for sure! I never tried the pureed version and after Ree’s description of it, I think I’ll stick to this updated recipe.
Ingredients
15 wholeKeebler Graham Crackers (the 4-section Large Pieces)
1/2 cup Blue Diamond Macadamia Nuts
1/3 cup Domino Sugar
1/3 cup Land O Lakes Butter, Melted
1 can Eagle Brand Sweetened, Condensed Milk
2 whole Eggland’s Best Egg Yolks
1/2 cup Lime Juice
1 Tablespoon Lime Zest
6 whole Kiwi, Peeled And Sliced
Sweetened Whipped Cream
Extra Kiwi Slices, For Serving
Instructions
Preheat oven to 350 degrees. For the crust: Pulse graham crackers with macadamia nuts and sugar in a food processor until fine. Pulse in the melted butter until crumbs are moist. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.
For the filling: Combine sweetened condensed milk, egg yolks, lime juice, and lime zest in the bowl of an electric mixer and mix on high until smooth and thick, 2 to 3 minutes. Pour mixture into crust and bake for 15 minutes. Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.
Arrange kiwi slices on top of the cooled pie, then top generously with whipped cream. Garnish with kiwi slices. Keep cold.
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Quick Tip: I added lime green food coloring to the whipped cream to make this pie look even more festive than it already does 🙂
