Go Back
Kiwi Lime Pie

Kiwi Lime Pie with Graham Cracker Crust

Heidi Davison
Kiwi lime pie is so tangy and refreshing! Make a super simple version with a store-bought crust, or go all out with a homemade macadamia nut crust.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 8 -12


  • For homemade crust:
  • 15 honey graham crackers
  • 1/2 cup macadamia nuts
  • 1/3 cup sugar
  • 1/3 cup melted butter
  • For the pie filling:
  • 4 egg yolks
  • zest of 2 limes
  • 1/2 cup lime juice
  • 1 can sweetened condensed milk
  • 5-6 kiwis
  • 1 container whipped topping not reduced fat!


  • For a homemade crust: Grind the graham crackers and macadamia nuts in the food processor until all chunks are ground finely. Pour in the sugar and gently pulse again. While grinding the ingredients, slowly pour in the melted butter so that all the crumbs can mix evenly. The paste should be easy to mold in a pie dish, holding its shape as you go. Even out the crumbs on the bottom of the dish, being careful to cover all sides. Bake the crust at 350 degrees for about 6-7 minutes, or until golden brown. Let it cool for 1-2 hours.
  • Layer kiwi slices on the bottom of the pie crust.
  • Use your mixer to make the lime filling. Add the lime zest, lime juice, eggs, and condensed milk and mix on low for a minute or two. Slowly increase the speed of the mixer as the filling begins to thicken. Continue to mix until the filling can hold its shape for a second or two. Add the filling to the cooled crust and bake at 350 degrees for 15-17 minutes, making sure the middle is no longer wobbly. Let it cool in the fridge for an hour or two.
  • Top the cooled pie with a container of whipped topping and any remaining kiwi slices. Extra macadamia nuts also add nice decoration. Chill until ready to serve.