Description

This Easy Kiwi Lime Pie offers a refreshing tropical twist on the classic key lime pie. Featuring a buttery graham cracker crust and a creamy, no-bake cheesecake-style filling, it’s infused with bright lime zest and pureed fresh kiwis. Topped with vibrant, fresh kiwi slices, this pie is an ideal, crowd-pleasing dessert for summer barbecues, cookouts, and gatherings. The recipe includes a gluten-free crust option for dietary flexibility.

Ingredients

Scale

Crust

2 ⅛ cups (8 3/8 ounces) graham cracker crumbs (use gluten-free if desired)
2 tablespoons packed brown sugar
7 tablespoons (3 1/2 ounces) butter, melted
1 teaspoon vanilla extract

Filling

1 ¾ teaspoon powdered gelatin
2 tablespoons cold water
⅝ cup (5 ounces) heavy whipping cream
11 ½ ounces full-fat cream cheese, softened (block-style)
¾ cup (8 1/4 ounces) sweetened condensed milk
12 tablespoons + 3/4 teaspoon (6 ounces) pureed kiwi (from 3-4 fresh kiwis)
1 ¾ teaspoons freshly-grated lime zest

Topping

3-4 fresh kiwis, peeled, sliced, and quartered

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Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, melted butter, and vanilla extract. Mix thoroughly until the mixture resembles wet sand. Press the crust evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling to set.
Bloom gelatin: Sprinkle the powdered gelatin over 2 tablespoons of cold water in a small bowl. Let it sit and bloom for about 5 minutes to activate.
Whip the cream: In a chilled mixing bowl, whip the heavy whipping cream until stiff peaks form. Set aside.
Make the filling base: In a separate large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk and continue beating until fully combined and silky.
Incorporate the gelatin: Warm the bloomed gelatin gently in the microwave or over a double boiler until fully dissolved (do not boil). Quickly whip the dissolved gelatin into the cream cheese mixture to ensure even distribution before it starts to set.
Add kiwi and lime zest: Fold the pureed kiwi and freshly grated lime zest into the cream cheese mixture until evenly combined.
Fold in whipped cream: Carefully fold the whipped cream into the kiwi-lime cream cheese mixture, maintaining as much airiness as possible for a light, creamy texture.
Assemble and chill: Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate the pie for at least 1 hour to allow it to set properly.
Add fresh kiwi topping: Before serving, arrange peeled, sliced, and quartered fresh kiwi pieces decoratively over the set filling to add a fresh, colorful garnish.
Serve: Slice and serve chilled for the best texture and flavor. Store any leftovers covered in the refrigerator.

Notes

This kiwi lime pie is a tropical twist on classic key lime pie, perfect for summer gatherings.
The crust can be made gluten-free by using gluten-free graham cracker crumbs.
The filling is no-bake and has a rich, cheesecake-like texture.
Ensure the gelatin is fully dissolved before adding to avoid lumps in the filling.
Use ripe, fresh kiwis for the best flavor and vibrant color.
Chilling time is crucial for the filling to properly set.

Nutrition

Serving Size: 1 slice
Calories: 565
Sugar: 34.3 g
Sodium: 350.3 mg
Fat: 36.7 g
Saturated Fat: 20.9 g
Unsaturated Fat: 15.3 g
Trans Fat: 0.5 g
Carbohydrates: 53.2 g
Fiber: 2.2 g
Protein: 8.4 g
Cholesterol: 98.7 mg