This delicious Pioneer Woman Kiwi Lime Pie is a quick and easy dessert bursting with tangy lime and sweet kiwi flavors. With a creamy filling, buttery macadamia crust, and fluffy whipped cream topping, it’s perfect for any occasion. You can whip it up with simple, common ingredients, making it a flexible and crowd-pleasing treat!
Ingredients Needed
For the Crust:
- 14 whole graham crackers (4-section large pieces)
- 1/2 cup macadamia nuts (about 2 ounces)
- 1 stick (8 tablespoons) salted butter, melted
- 1/3 cup granulated sugar
For the Filling:
- 1 tablespoon lime zest (about 1 large lime)
- 1/2 cup freshly squeezed lime juice (4–5 limes)
- 2 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
For the Topping:
- 1 cup heavy cream, chilled
- 2 tablespoons granulated sugar
- 5 kiwis, peeled
How To Make Kiwi Lime Pie Recipe
- Preheat the oven: Set your oven to 350°F and prepare your pie pan.
- Make the crust: Blend graham crackers and most of the macadamia nuts in a food processor until fine. Add melted butter and sugar, and pulse to combine. Press this mixture firmly into the pie pan, forming an even layer. Bake for 5 minutes until golden, then cool slightly.
- Prepare the filling: In a stand mixer, combine lime zest, lime juice, and egg yolks. Beat until blended. Add the sweetened condensed milk and mix on high until the mixture is smooth and thick. Pour into the crust.
- Bake the pie: Bake the pie for about 15 minutes, or until the filling is set and no longer jiggles. Let it cool completely, then refrigerate for at least 1 hour.
- Whip the cream: In a clean mixer bowl, beat chilled heavy cream and sugar on high speed until stiff peaks form.
- Assemble the pie: Slice kiwis and arrange them over the chilled pie. Spread whipped cream evenly over the kiwi layer. Garnish with halved kiwi slices and sprinkle with chopped macadamia nuts.
- Serve and enjoy: Slice and serve this refreshing Kiwi Lime Pie chilled!
Recipe Tips
- Blend the crust well: Make sure the graham crackers and macadamia nuts are finely blended for a smooth and even crust. Big chunks can make it crumbly.
- Use fresh lime juice: Freshly squeezed lime juice gives the filling a bright and tangy flavor that bottled juice can’t match.
- Bake until set: Check the filling after 15 minutes. It should be firm and not jiggle when you move the pie. Overbaking can ruin the texture.
- Chill for at least 1 hour: Let the pie cool completely in the fridge to set the filling. Rushing this step can make slicing messy.
- Whip cream until stiff peaks: Beat the heavy cream until it forms firm peaks to ensure the topping stays fluffy and doesn’t melt.
How To Store Leftovers
Cover leftovers kiwi lime pie tightly with plastic wrap or foil and refrigerate. It will stay fresh for up to 3 days.
Nutrition Facts
Serving Size: 1 slice (1/12 of pie)
- Calories: 219
- Total Fat: 7 g
- Saturated Fat: 3 g
- Sodium: 73 mg
- Total Carbohydrate: 34 g
- Dietary Fiber: 1 g
- Protein: 6 g
More Pioneer Woman Recipes:
Pioneer Woman Kiwi Lime Pie Recipe
Description
This delicious Pioneer Woman Kiwi Lime Pie is a quick and easy dessert bursting with tangy lime and sweet kiwi flavors. With a creamy filling, buttery macadamia crust, and fluffy whipped cream topping, it’s perfect for any occasion. You can whip it up with simple, common ingredients, making it a flexible and crowd-pleasing treat!
Ingredients
For the Crust:
For the Filling:
For the Topping:
Instructions
- Preheat the oven: Set your oven to 350°F and prepare your pie pan.
- Make the crust: Blend graham crackers and most of the macadamia nuts in a food processor until fine. Add melted butter and sugar, and pulse to combine. Press this mixture firmly into the pie pan, forming an even layer. Bake for 5 minutes until golden, then cool slightly.
- Prepare the filling: In a stand mixer, combine lime zest, lime juice, and egg yolks. Beat until blended. Add the sweetened condensed milk and mix on high until the mixture is smooth and thick. Pour into the crust.
- Bake the pie: Bake the pie for about 15 minutes, or until the filling is set and no longer jiggles. Let it cool completely, then refrigerate for at least 1 hour.
- Whip the cream: In a clean mixer bowl, beat chilled heavy cream and sugar on high speed until stiff peaks form.
- Assemble the pie: Slice kiwis and arrange them over the chilled pie. Spread whipped cream evenly over the kiwi layer. Garnish with halved kiwi slices and sprinkle with chopped macadamia nuts.
- Serve and enjoy: Slice and serve this refreshing Kiwi Lime Pie chilled!
Notes
- Blend the crust well: Make sure the graham crackers and macadamia nuts are finely blended for a smooth and even crust. Big chunks can make it crumbly.
- Use fresh lime juice: Freshly squeezed lime juice gives the filling a bright and tangy flavor that bottled juice can’t match.
- Bake until set: Check the filling after 15 minutes. It should be firm and not jiggle when you move the pie. Overbaking can ruin the texture.
- Chill for at least 1 hour: Let the pie cool completely in the fridge to set the filling. Rushing this step can make slicing messy.
- Whip cream until stiff peaks: Beat the heavy cream until it forms firm peaks to ensure the topping stays fluffy and doesn’t melt.
Pioneer Woman Kiwi Lime Pie Recipe