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Kiwi Lime Pie Recipe

Kiwi Lime Pie Recipe

By What’s Baking

A zingy, vibrant custard pie featuring tangy lime curd topped with fresh kiwi slices, nestled in a buttery graham cracker crust for a tropical twist on the classic.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
20 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced kiwi lime pie, showcasing its layers of pale green lime filling crowned with precisely arranged translucent kiwi slices that glisten under soft natural light. The golden graham cracker crust provides a warm contrast to the vibrant greens, while lime zest and a few mint leaves garnish the top. The pie rests on a white ceramic pedestal against a light blue linen backdrop, with a wedge pulled slightly away revealing the smooth, creamy texture of the filling. A fork with a small bite sits nearby, suggesting the irresistible appeal of this tropical dessert.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400ml sweetened condensed milk</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">120ml fresh lime juice (about 6-8 limes)</li><li class="ingredients-single-item">2 tbsp lime zest</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">4-5 ripe kiwi fruits, peeled and thinly sliced</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">1 tsp water</li><li class="ingredients-single-item">Fresh mint leaves for garnish (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Microplane zester</li><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">Citrus juicer</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Place graham crackers in a food processor and pulse until you have fine crumbs. If you don't have a food processor, place crackers in a sealed plastic bag and crush them with a rolling pin until finely ground.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until the mixture resembles wet sand and holds together when pressed. The butter acts as a binding agent while the sugar helps create a sturdy crust that won't crumble when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the mixture firmly and evenly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup to press firmly - this compression ensures your crust doesn't crumble later. Bake for 10 minutes until lightly golden and fragrant. Remove from oven and allow to cool slightly while preparing the filling. Maintain oven temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the filling, zest your limes before juicing them - it's much easier! In a large bowl, whisk egg yolks until slightly thickened. Add the condensed milk and continue to whisk until well combined. The protein in the egg yolks will react with the acidic lime juice to thicken the mixture without requiring additional heat.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the lime juice, whisking continuously as you pour. Add the lime zest and salt, then whisk until the mixture thickens slightly (about 2-3 minutes). The mixture may look thinner than expected, but it will set perfectly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the filling into the slightly cooled crust and smooth the top with a spatula. Bake for 15-17 minutes, until the filling is just set but still has a slight wobble in the center - like a soft jelly. Be careful not to overbake, as this will cause the filling to crack. Remove from oven and cool completely at room temperature (about 1 hour).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once cooled, refrigerate the pie for at least 3 hours, preferably overnight. This chilling time is crucial for the filling to set properly and develop the best flavor as the lime notes mellow and integrate.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When ready to serve, prepare the kiwi topping. Peel and slice kiwis into thin, even rounds (about 3-4mm thick). Arrange them in an overlapping pattern over the top of the pie, starting from the outside edge and working your way in. The uniformity of your slices will create a professional appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a small microwave-safe bowl, heat the apricot jam and water for about 15-20 seconds until melted. Strain if necessary to remove any fruit pieces. Using a pastry brush, gently brush this glaze over the kiwi slices. This not only adds shine but also prevents the kiwi from drying out and preserves its vibrant green color.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Return the pie to the refrigerator for about 30 minutes to set the glaze. When ready to serve, garnish with fresh mint leaves if desired, and use a sharp knife dipped in hot water (and wiped dry) between cuts for clean, picture-perfect slices. Enjoy your beautiful kiwi lime pie within 2 days for the best flavor and texture!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 410 calories
🥑 Fat: 32 g
🧈 Saturated Fat: 18 g
🍞 Carbohydrates: 18 g
🍭 Sugar: 3 g
🍗 Protein: 15 g
🫀 Cholesterol: 215 mg
🧂 Sodium: 580 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I make this tropical dessert ahead of time?

Yes, this pie is perfect for making ahead! The crust and filling can be prepared 1-2 days in advance and refrigerated. For optimal freshness, add the kiwi topping within 4-6 hours of serving. The completed pie keeps well in the refrigerator for up to 2 days before the kiwi begins to soften.

Why is my lime filling not setting properly?

Undercooked filling is the most common culprit. Ensure you bake until just set with a slight wobble in the centre. Also check that you're using the correct amount of egg yolks and lime juice, as these react to create thickness. Always chill thoroughly for at least 3 hours, preferably overnight.

What's the best way to achieve perfectly sliced kiwi for the topping?

Use a sharp paring knife to remove the kiwi skin, then slice with a thin, sharp blade to create uniform rounds about 3-4mm thick. Chill the kiwi before slicing for cleaner cuts. For professional-looking results, arrange slices in an overlapping pattern starting from the outside edge working inward.

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