Key Lime pie is my absolute favorite pie! I ask for it on my birthday, I order it for Easter and the 4th of July, and if it was popular at Christmas, I would buy it then too! I simply cannot resist it’s tanginess! So when I was watching the Pioneer Woman and saw a user-friendly version with a kiwi twist, I had to try it. It had been a month or two since I had had a piece anyway! This pie is fun because you can make a super easy version with a store bought graham cracker crust, or you can go all out and make your own macadamia nut crust. Let me show you how to do both:
Pull out the standing mixer and pour in 4 egg yokes (no whites), the zest of 2 limes, and 1/2 cup of lime juice. Turn the mixer on low and pour in a can of sweetened condensed milk. Full fat or non-fat, it doesn’t matter. I have tried both and I can’t tell the difference. Mix the ingredients until they are smooth and slightly thickened.
For the easy version, layer a store-bought graham cracker crust with kiwi slices. If you would like to make your own homemade crust, pull out the food processor and follow these quick instructions:
Macadamia Nut/Graham Cracker Crust:
15 honey graham crackers
1/2 cup macadamia nuts
1/3 cup sugar
1/3 cup melted butter
Grind the graham crackers and macadamia nuts in the food processor until all chunks are ground finely. Pour in the sugar and gently pulse again. While grinding the ingredients, slowly pour in the melted butter so that all the crumbs can mix evenly. The paste should be easy to mold in a pie dish, holding its shape as you mold it. Even out the crumbs on the bottom of the dish, being careful to cover all sides. Bake the crust at 350 degrees for about 6-7 minutes, or until golden brown. Let it cool in the fridge for an hour or two and then layer in your kiwis.
Although this homemade crust may be slightly more time consuming, it is eons more delicious! I highly recommend trying it if you have the extra time.
Pour the lime mixture into the crust and bake it at 350 degrees for 15-17 or until the middle is set.
Once the kiwi lime pie has cooled, spread a container of whipped topping on top. Please make sure it is not reduced-fat whipped topping! This is because the lite version can’t hold it’s shape on top of a pie. It will turn into a runny mess! Just splurge a little and get the regular whipped topping. Use your reduced-fat whipped topping inside of this pistachio coconut pudding cake instead. Let it cool in the fridge until the topping is firm.
Slice up another kiwi or two and decorate the pie how you see fit! I like to sprinkle macadamia nuts on top as well. Kiwi lime pie is a flavorful hit any time of year, but I think it is especially tasty in the spring and summer. It slides down into the all the cracks dinner neglected to fill. I made it just a couple weeks ago after grilling up some lime-marinated chicken. I must have been in a pretty lime-y mood! Do you have a special event coming up where you might make this pie? Drop me a line and let me know! Happy cooking ya’ll!
- For homemade crust:
- 15 honey graham crackers
- ½ cup macadamia nuts
- ⅓ cup sugar
- ⅓ cup melted butter
- For the pie filling:
- 4 egg yolks
- zest of 2 limes
- ½ cup lime juice
- 1 can sweetened condensed milk
- 5-6 kiwis
- 1 container whipped topping (not reduced fat!)
- For a homemade crust: Grind the graham crackers and macadamia nuts in the food processor until all chunks are ground finely. Pour in the sugar and gently pulse again. While grinding the ingredients, slowly pour in the melted butter so that all the crumbs can mix evenly. The paste should be easy to mold in a pie dish, holding its shape as you go. Even out the crumbs on the bottom of the dish, being careful to cover all sides. Bake the crust at 350 degrees for about 6-7 minutes, or until golden brown. Let it cool for 1-2 hours.
- Layer kiwi slices on the bottom of the pie crust.
- Use your mixer to make the lime filling. Add the lime zest, lime juice, eggs, and condensed milk and mix on low for a minute or two. Slowly increase the speed of the mixer as the filling begins to thicken. Continue to mix until the filling can hold its shape for a second or two. Add the filling to the cooled crust and bake at 350 degrees for 15-17 minutes, making sure the middle is no longer wobbly. Let it cool in the fridge for an hour or two.
- Top the cooled pie with a container of whipped topping and any remaining kiwi slices. Extra macadamia nuts also add nice decoration. Chill until ready to serve.