Pioneer Woman Kiwi Lime Pie Recipe

This Pioneer Woman Kiwi Lime Pie is a creamy and tart recipe, which is made with fresh lime juice and a macadamia nut crust. It’s the perfect summer dessert, ready in about 25 minutes, plus chilling time.

Pioneer Woman Kiwi Lime Pie Recipe Ingredients

For the Crust:

• 14 whole graham crackers
• 1/2 cup macadamia nuts
• 1 stick (8 tablespoons) salted butter, melted
• 1/3 cup sugar

For the Filling:

• 1 tablespoon lime zest plus 1/2 cup lime juice
• 2 large egg yolks
• One 14-ounce can sweetened condensed milk

For the Topping:

• 1 cup heavy cream, chilled
• 2 tablespoons sugar
• 5 kiwis, peeled
• Reserved macadamia nuts, chopped

How To Make Pioneer Woman Kiwi Lime Pie

1. Make and Bake the Crust: Preheat the oven to 350°F. In a food processor, pulse the graham crackers and most of the macadamia nuts until they form fine crumbs (reserve a few nuts for garnish). Add the melted butter and sugar and pulse until combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for about 5 minutes to set the crust. Let it cool slightly.
2. Make the Lime Filling: In the bowl of a stand mixer, combine the lime zest, lime juice, and egg yolks and mix until combined. Add the sweetened condensed milk and mix on high speed until the mixture is smooth and has thickened.
3. Bake the Pie: Pour the lime filling into the slightly cooled crust. Bake for about 15 minutes, until the filling is no longer jiggly and is set.
4. Cool and Chill Completely: Let the pie cool at room temperature, then transfer it to the refrigerator to chill for at least 1 hour, or until it is completely cold and firm.
5. Add Topping and Serve: Just before serving, whip the cold heavy cream with the sugar until it is very stiff. Slice the kiwis. Cover the surface of the cooled pie with the kiwi slices. Spread the whipped cream on top. Garnish with a few extra kiwi slices and the remaining chopped macadamia nuts.

Recipe Tips

• How do I know when my pie is done? The bake time for the filling is short. The pie is ready when the center is set and no longer wobbles when you gently shake the pan. It will continue to firm up as it chills.
• How do I get a non-soggy crust? Par-baking the graham cracker crust for 5 minutes before adding the filling is a crucial step. This creates a firm, sealed base that prevents the creamy filling from making the bottom of the crust soggy.
• Can I make this pie ahead of time? Absolutely! This pie is a perfect make-ahead dessert. It needs at least an hour to chill and set, but it’s even better if you make it the day before you plan to serve it. Add the whipped cream and kiwi topping just before serving.
• Can I use regular limes instead of Key limes? Yes. This recipe is designed for standard Persian limes, which are readily available. The zest and fresh juice will provide a wonderful, classic tart flavor.

What To Serve With Kiwi Lime Pie

This is a classic, refreshing dessert that is the perfect balance of sweet and tart. It is a complete treat on its own, especially when topped with the whipped cream and fresh kiwi. It needs no other accompaniment.

How To Store Kiwi Lime Pie

• Refrigerate: This pie must be stored in the refrigerator because of the egg and dairy content. Cover it loosely with plastic wrap. It will keep well for up to 4 days.
• Freeze: Kiwi lime pie freezes beautifully! You can freeze it whole or in individual slices, preferably before adding the whipped cream and kiwi topping for best results. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it in the refrigerator before serving.

Kiwi Lime Pie Nutrition Facts

• Serving: 1 slice (1/8th of pie)
• Calories: 510 kcal
• Carbohydrates: 60g
• Protein: 8g
• Fat: 28g
• Saturated Fat: 16g
• Sugar: 50g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Kentucky Sawdust Pie Recipe
• Pioneer Woman Cherry Pie Recipe
• Pioneer Woman Spaghetti Pizza Pie Recipe