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Pioneer Woman Kiwi Lime Pie

Pioneer Woman Kiwi Lime Pie - recipe card
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A refreshing no-bake pie with a buttery graham cracker crust, a tangy lime filling, and a vibrant kiwi topping. The creamy, citrusy filling is balanced by the sweet-tart kiwi slices, making it a perfect summer dessert.

Ingredients

Scale
  • 1 1/4 cups graham cracker crumbs (about 10 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2/3 cup granulated sugar, divided
  • 1/2 cup fresh lime juice (about 4 limes)
  • 1 tablespoon lime zest (about 2 limes)
  • 1 (14-ounce) can sweetened condensed milk
  • 2 large egg yolks
  • 1 cup heavy cream, chilled
  • 2 kiwis, peeled and sliced into thin rounds
  • 1/4 teaspoon kosher salt

Instructions

  1. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of the granulated sugar. Mix with a fork until the crumbs are evenly moistened and clump together slightly. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use a flat-bottomed measuring cup to compact the crust evenly.
  2. Place the prepared crust in the freezer while you make the filling. Chilling the crust sets the butter and prevents it from crumbling when you add the filling.
  3. In a large heatproof bowl, whisk together the lime juice, lime zest, sweetened condensed milk, egg yolks, and salt. The mixture will thicken slightly, and the lime juice will begin to ‘cook’ the yolks, creating a smooth, creamy base. Whisk for about 2 minutes until fully combined and slightly thicker.
  4. In a separate large bowl, using an electric mixer on medium-high speed, whip the heavy cream with the remaining 1/3 cup granulated sugar until stiff peaks form. This will take about 3-4 minutes. You know it’s ready when the cream holds its shape and does not slide out of the bowl when tilted.
  5. Gently fold the whipped cream into the lime mixture in three additions. Use a rubber spatula and cut down through the center, then sweep around the side, rotating the bowl, until no streaks of whipped cream remain. Be careful not to overmix—you want the filling to stay light and airy.
  6. Remove the chilled crust from the freezer. Pour the filling into the crust and smooth the top with an offset spatula. Spread it evenly to the edges.
  7. Refrigerate the pie uncovered for at least 4 hours, or until fully set. The filling should be firm to the touch, not jiggly. This can be done overnight for best results.
  8. Just before serving, arrange the kiwi slices in a decorative pattern on top of the set pie. You can overlap them like a fan or create a circular pattern from the center outward.
  9. Serve chilled. Use a sharp knife to slice, wiping the blade clean between cuts for neat wedges. The pie is best enjoyed the same day after adding the kiwi topping, as the kiwi may release moisture over time.

Notes

Storage: Store the pie covered in the refrigerator for up to 3 days. If the kiwi topping is added, the pie is best eaten within 24 hours to avoid the kiwi becoming overly juicy. Freezing: The pie (without the kiwi topping) can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before serving. Add the kiwi slices just before serving. Reheating: Not applicable—this is a no-bake, chilled dessert. If you prefer a firmer texture, you can add 1/2 teaspoon of unflavored gelatin to the lime juice mixture before combining with the cream, but it’s not necessary.

Nutrition

Keywords: kiwi lime pie, no-bake pie, lime curd pie, kiwi dessert, graham cracker crust, no-bake dessert, summer pie, easy pie recipe, creamy pie, citrus pie, pioneer woman, kiwi recipe, lime recipe, no-cook dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-kiwi-lime-pie/