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Easy Bake Kiwi Key Lime Pie with Nuts, Whipped Cream, and Kiwi Toppings

Easy Kiwi Lime Pie with Graham Cracker Crust

A tangy twist on key lime pie: a creamy lime and sweetened condensed milk filling baked over a layer of fresh kiwi slices in a graham cracker crust (store-bought or homemade macadamia graham crust), finished with whipped topping and more kiwi.
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Prep Time 20 minutes
Cook Time 17 minutes
Chill Time 2 hours
Total Time 2 hours 37 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Filling
  • 4 egg yolks no whites
  • 2 limes zested
  • 1/2 cup lime juice
  • 1 can sweetened condensed milk 14 oz, full fat or non-fat
  • 2-3 kiwis peeled and sliced, for the bottom layer
  • 1 graham cracker crust store-bought, or homemade below
Homemade macadamia graham cracker crust (optional)
  • 15 honey graham crackers
  • 1/2 cup macadamia nuts
  • 1/3 cup sugar
  • 1/3 cup melted butter
Topping
  • 1 container whipped topping 8 oz, regular not reduced-fat
  • 1-2 kiwis sliced, for decorating
  • macadamia nuts optional, for sprinkling

Method
 

Homemade crust (skip if using store-bought)
  1. Grind the graham crackers and macadamia nuts in a food processor until finely ground. Add the sugar and pulse, then slowly pour in the melted butter while grinding so the crumbs mix evenly.
  2. Press the crumbs evenly over the bottom and sides of a pie dish. Bake at 350°F for 6-7 minutes until golden brown, then chill in the fridge for an hour or two.
Pie
  1. In a stand mixer, combine the egg yolks, lime zest and lime juice. With the mixer on low, pour in the sweetened condensed milk and mix until smooth and slightly thickened.
  2. Layer the kiwi slices over the bottom of the crust.
  3. Pour the lime mixture over the kiwis and bake at 350°F for 15-17 minutes, or until the middle is set. Let cool.
  4. Spread the whipped topping over the cooled pie and chill in the fridge until the topping is firm.
  5. Decorate with more kiwi slices and a sprinkle of macadamia nuts before serving.

Notes

Use regular whipped topping: the reduced-fat kind will not hold its shape on the pie.