Kiwi Lime Pie

A refreshing twist on traditional key lime pie featuring fresh kiwis. This creamy dessert combines a homemade graham cracker crust with a tangy lime filling, topped with delicate kiwi slices.

8 servings

2 hr 13 min

Published October 4, 2025

Ingredients

•1 tablespoon ground flax
•2 tablespoons water
•4 sheets graham cracker sheets
•½ cup uncooked old-fashioned oats
•2 tablespoons pumpkin seeds
•1 can sweetened condensed milk
•5 whole egg yolks
•4 teaspoons lime zest
•½ cup fresh lime juice
•4 whole kiwis
•peeled
•cut into thin slices

Cooking Instructions

1.
Heat the oven to 375°F. Place the flax and water in a small bowl and stir with a teaspoon. Set aside.
5 min
2.
In a food processor, grind the graham crackers and oats into fine crumbs. Transfer to a separate bowl.
5 min
3.
Using a clean coffee grinder, grind the pumpkin seeds. Add to the graham cracker mixture. Add the flax mixture and stir until a coarse meal forms. Press into the bottom and up the sides of an 8 x 8-inch pie plate.
10 min
4.
In a large bowl, place the condensed milk, egg yolks, and lime zest and juice. Whisk well, until a thick, creamlike mixture forms. Pour over the unbaked graham crust and smooth the top with a rubber spatula.
8 min
5.
Bake 12 to 15 minutes, until the edges are firm but the center still jiggles when you shake the pan. Remove from the oven and let cool 30 minutes. Decorate with kiwi slices. When the pie is fairly cool, cover with plastic wrap and chill for at least 1 hour, or up to 8 hours, before serving.
105 min

Ingredients

•1 tablespoon ground flax

•2 tablespoons water

•4 sheets graham cracker sheets

•½ cup uncooked old-fashioned oats

•2 tablespoons pumpkin seeds

•1 can sweetened condensed milk

•5 whole egg yolks

•4 teaspoons lime zest

•½ cup fresh lime juice

•4 whole kiwis

•peeled

•cut into thin slices

Cooking Instructions

Heat the oven to 375°F. Place the flax and water in a small bowl and stir with a teaspoon. Set aside.

5 min

In a food processor, grind the graham crackers and oats into fine crumbs. Transfer to a separate bowl.

5 min

Using a clean coffee grinder, grind the pumpkin seeds. Add to the graham cracker mixture. Add the flax mixture and stir until a coarse meal forms. Press into the bottom and up the sides of an 8 x 8-inch pie plate.

10 min

In a large bowl, place the condensed milk, egg yolks, and lime zest and juice. Whisk well, until a thick, creamlike mixture forms. Pour over the unbaked graham crust and smooth the top with a rubber spatula.

8 min

Bake 12 to 15 minutes, until the edges are firm but the center still jiggles when you shake the pan. Remove from the oven and let cool 30 minutes. Decorate with kiwi slices. When the pie is fairly cool, cover with plastic wrap and chill for at least 1 hour, or up to 8 hours, before serving.

105 min