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Kiwi-Lime Pie

A gingersnap crust + sweet-and-tangy kiwi + the bold flavor of lime = the perfect flavor trifecta!

May 29, 2017

 Beat the heat with this cool, lush lime pie. The gingersnap crust and the sweet and tangy kiwi on top perfectly complement the bold lime flavor of this easy-to-make dessert.

Serves eight people. Makes one 9-inch pie.


Gingersnap Crust

  • 1-and-1/2 cups gingersnap cookie crumbs (An 8-ounce bag of gingersnaps makes more than enough.)
  • 1/4-cup confectioners' sugar
  • 1/8-teaspoon kosher salt
  • 1/3-cup unsalted butter, melted


  • 1 14-ounce can sweetened condensed milk
  • 2 large egg yolks
  • 1/2-cup freshly squeezed lime juice (4 to 5 limes)
  • 1 tablespoon lime zest


  • 5 kiwi fruit
  • 1-and-1/2 cups lightly sweetened whipped cream


Preheat the oven to 325 degrees F.

In a medium bowl, mix together all the crust ingredients with a fork until thoroughly combined. Press the crumbs into the bottom and up the sides of the pie pan, reserving any extra crumbs for the topping. Bake the pie crust for 15 minutes, then remove from the oven and place on a cooling rack while you prepare the filling.

Turn the oven up to 350 degrees F.

For the filling, in a medium bowl combine sweetened-condensed milk, egg yolks, lime juice and lime zest. Whisk by hand about two to three minutes, until smooth and thick. Pour mixture into crust and bake at 350 degrees for 15 minutes. Remove from oven and allow to cool. Refrigerate for at least one hour, overnight if possible.

Before serving, peel and slice kiwi fruit, patting any excess moisture away with a paper towel.

Arrange kiwi slices on top of the chilled pie (there should be some extras), then top generously with whipped cream. Garnish with half-kiwi slices and any leftover gingersnap-cookie crumbs.