Kiwi Lime Pie with Homemade Macadamia Nut Crust
A tangy-sweet custard and silky topping combine for a dessert that wows every time.
If you’re searching for a dessert that’s as visually stunning as it is delicious, look no further than this kiwi lime pie. Featuring a buttery, nutty crust; a tangy, creamy lime custard; and a crown of bright green kiwi slices, this pie is a showstopper that’s surprisingly simple to make. Inspired by classic key lime pie and elevated with the natural beauty and flavor of fresh kiwi, it’s a dessert that’s bound to impress at your next gathering.
Why You’ll Love This Kiwi Lime Pie
This pie is more than just a pretty face—it’s a harmonious blend of textures and flavors. The macadamia nut crust adds a rich, buttery crunch that’s irresistible, especially when paired with the smooth, tart lime filling. The fresh kiwi slices on top provide a refreshing, slightly tropical note, and a cloud of whipped cream finishes everything off. It’s a dessert that’s perfectly balanced: not too sweet, not too tart, and absolutely irresistible.
Ingredients You’ll Need
For the Crust
- 15 honey graham crackers
- 1/2 cup macadamia nuts
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Lime Filling
- Zest of 2 limes
- 1/2 cup lime juice (freshly squeezed is best)
- 2 large egg yolks
- 1 can (14 oz) sweetened condensed milk
For the Topping
- 4–5 ripe kiwis, peeled and sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Extra macadamia nuts, for garnish
Step-by-Step Instructions
Making the Macadamia Nut Crust
Start by preheating your oven to 350°F (175°C).
- In a food processor, pulse the graham crackers and macadamia nuts until you have fine crumbs.
- Add the sugar and pulse briefly to combine.
- With the processor running, slowly drizzle in the melted butter until the mixture is evenly moistened and holds together when pressed.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or your fingers to create an even layer.
- Bake the crust for 5 minutes, just until set and lightly golden. Remove from the oven and let it cool while you prepare the filling.
Preparing the Lime Custard Filling
- In a large mixing bowl, combine the lime zest, lime juice, egg yolks, and sweetened condensed milk. Beat with an electric mixer until smooth and slightly thickened.
- Pour the lime mixture into the cooled crust and smooth the top with a spatula.
- Bake the pie at 350°F (175°C) for 15 minutes, or until the center is set but still slightly jiggly.
- Remove from the oven and let cool at room temperature for 30 minutes. Then, transfer to the refrigerator and chill for at least 1 hour (or up to overnight) until completely set.
Assembling the Pie
- Peel and slice the kiwis. If they’re very juicy, gently pat them dry with a paper towel to prevent excess moisture on the pie.
- Arrange the kiwi slices over the top of the cooled pie in a decorative pattern.
- In a separate bowl, whip the heavy cream and powdered sugar together until soft peaks form. Top the pie with dollops of whipped cream.
- Garnish with a few extra macadamia nuts for crunch and visual appeal.
Tips & Tricks for the Perfect Pie
- Macadamia Nut Substitutes: If you can’t find macadamia nuts, chopped almonds or pecans also work beautifully.
- Juice Your Own Limes: Fresh lime juice is best for the most vibrant flavor, but bottled can be used in a pinch.
- Storage: Cover the pie with plastic wrap and refrigerate for up to 3 days. Add the whipped cream and kiwi just before serving for the best texture.
- Serving Suggestions: Serve chilled for maximum refreshment. Pair with a cup of coffee or a glass of sweet dessert wine.
Frequently Asked Questions
Q: Can I use a store-bought crust instead of making my own?
A: Yes, a pre-made graham cracker crust will save time, but the homemade macadamia nut crust adds a luxurious, nutty flavor that really elevates the dessert.
Q: How do I know when the filling is set?
What others are reading
A: The filling should be firm around the edges but still slightly jiggly in the center when you gently shake the pan. It will continue to set as it cools.
Q: Can I make this pie ahead of time?
A: Yes! You can prepare the crust and filling up to a day in advance. Add the kiwi and whipped cream just before serving for the freshest results.
Q: Is it possible to use regular limes instead of key limes?
A: Absolutely. While key limes are traditional, regular limes work well and are much easier to find. The zest adds plenty of flavor.
Q: Can I freeze kiwi lime pie?
A: It’s best not to freeze this pie. The whipped cream and kiwi topping don’t hold up well in the freezer, and the texture of the custard can change.
Variations
One of the strengths of this recipe is its versatility. Here are a few creative twists you might enjoy:
Kiwi and Strawberry Pie
Layer both kiwi and strawberry slices on top of the pie for a colorful, fruity variation. The tartness of the kiwi and the sweetness of the strawberries make a beautiful pair.
Coconut Macadamia Crust
Add 1/4 cup shredded coconut to the crust for a tropical flavor boost. Toast the coconut lightly for extra aroma.
Mini Kiwi Lime Pies
Use a muffin tin to make individual mini pies. They’re perfect for parties or as edible gifts.
The Story Behind the Pie
This kiwi lime pie is inspired by the beloved key lime pie, with a twist that’s both modern and memorable. The addition of macadamia nuts in the crust was a stroke of genius—a nod to the author’s love for these rich, buttery nuts, and a way to add extra texture and flavor to every bite. The decision to layer fresh kiwi on top, rather than baking it into the pie, keeps the fruit bright, tangy, and visually striking. It’s a dessert that’s as fun to make as it is to eat, and it’s sure to become a favorite in your recipe repertoire.
Nutritional Notes
While this pie is undeniably indulgent, it’s worth noting that kiwi is a good source of vitamin C, fiber, and antioxidants. The macadamia nuts provide healthy fats, and a little whipped cream never hurt anyone!
Conclusion
Kiwi lime pie is more than just a dessert—it’s a celebration of flavors and textures, a conversation starter, and a guaranteed crowd-pleaser. Whether you’re hosting a summer barbecue, a holiday feast, or just treating yourself, this pie delivers on every level. With its homemade macadamia nut crust, creamy lime custard, fresh kiwi, and billowy whipped cream, it checks all the boxes: simple enough for beginners, impressive enough for special occasions, and utterly delicious. Give it a try and see for yourself—you might just find yourself craving a slice all year round.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32972780/classic-key-lime-pie-recipe/
- https://heidishomecooking.com/kiwi-lime-pie-with-graham-cracker-crust/
- https://www.thepioneerwoman.com/food-cooking/recipes/a78426/kiwi-pie/
- https://food-network.app.link/XYx3bkrxT8
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44039313/fruit-pies/
Similar Articles
Read full bio of Sneha Tete
