Easy Kiwi Lime Pie (with Gluten-Free Option)

This kiwi lime pie is a tropical twist on the classic key lime pie, made with an easy graham cracker crust and a creamy, no-bake cheesecake-like filling. Combined with a vivid array of fresh kiwifruit slices on top, it's a perfect summer dessert for barbecues and cookouts!

this recipe

When it comes to pie, the classics like rhubarb and coconut cream are usually top of mind. But let me introduce you to something a little different, that's equally delicious and perfect for summer - kiwi lime pie! Think of it as similar to a no-bake key lime pie, with three main components:

• Humble but ever-scrumptious graham cracker crust
• Light, refreshing kiwi-lime cream cheese filling
• Colorful green and golden-yellow kiwi garnish

Jump to:

• Why you'll love this kiwi lime pie
• Ingredients
• Instructions
• Making your own graham cracker crumbs
• Recipe tips and FAQ
• More pies and tarts you'll love
• Have you made this recipe?
• Recipe Card
• 💬 Comments and Reviews

Why you'll love this kiwi lime pie

• It's easy to make. Although whipping up a homemade pie might seem intimidating, the fact that this one uses a graham cracker crust and a no-bake filling makes it surprisingly simple.
• It requires minimal baking. If you're worried about turning on your oven in the summer heat, rest assured that you'll only need it for a quick 15-minute bake. And if even that sounds like too much, you can use a store-bought crust to make this dessert entirely no-bake.
• It's easily made gluten-free. Just use gluten-free graham crackers for the crust, like I did here!
• It can be made ahead. In fact, you'll want this pie to (ideally) sit in your fridge overnight before indulging. All you'll have to do before serving is garnish it with fresh kiwi slices, which means this pie is perfect for entertaining!
• It's light, summery, and refreshing - the best kind of dessert for barbecues, cookouts, and other summer festivities. And with it's creamy cheesecake-like filling, it's almost like having two desserts in one - pie AND cheesecake!

Ingredients

Alright - let's put together an easy, 10-ingredient shopping list, shall we?

For the graham cracker crust:

• Graham cracker crumbs - You can make this by crushing whole graham crackers, or buy them pre-packaged as crumbs. Use gluten-free graham crackers to make this pie gluten-free; my go-to brand is Kinnikinnick.
• Brown sugar - Any variety (light, golden, or dark brown) will work.
• Butter - I used half salted butter and half unsalted butter because I personally feel that this combination adds an ideal amount of salt to the crust. Either type can be used exclusively, but if you opt for unsalted butter, add ⅛ teaspoon of salt to the mixture so your crust doesn't taste flat.
• Vanilla extract

For the kiwi lime filling:

• Gelatin - Since the filling is no-bake, this recipe uses gelatin powder (rather than eggs) to help it set. (Gelatin is also great for stabilizing whipped cream and no-bake cheesecake!)
• Heavy whipping cream - It's important not to substitute this, since we'll be whipping it to stiff peaks for this recipe. Light whipping cream won't whip or hold as well.
• Cream cheese - Use a full-fat, block-style cream cheese, not a spread. This also plays an important role in helping the filling set.
• Sweetened condensed milk - This is the primary source of sugar in the filling, so don't swap it with evaporated milk.
• Pureed kiwi (from 3-4 fresh kiwis) - I used two types of kiwifruit here: the green variety, which have a fuzzy skin and tangy-sweet flavor, and SunGold yellow kiwis, which are smooth on the outside, with a sweet, juicy golden flesh. Both are a powerhouse of nutrients, packed with vitamins C & K plus a healthy dose of antioxidants. Feel free to use any combination of the two for this recipe.
• Freshly-grated lime zest - A zester comes in handy for this!

Don't forget - you'll also need additional fresh kiwis for garnishing the pie.

Instructions

Here's how you'll make this easy kiwi lime pie, starting with the crust:

To make the graham cracker crust:

Step one - Preheat your oven: Preheat to 350ºF, with an oven rack in the middle position.

Step two - Mix the ingredients: Grab a medium-size mixing bowl and whisk your brown sugar into the graham cracker crumbs, make sure to break up any clumps as you go. Then, use a spatula to mix in the melted butter and vanilla extract, until the mixture is evenly moistened and resembles damp sand. If you pinch a bit between your fingers, it should stick together.

Step three - Transfer to pie dish: Dump the mixture into a standard (not deep-dish) 9" pie plate and use the bottom of a measuring cup to press it into the bottom and sides in a nice even layer. Make sure to really compact it in, and then use your thumb and forefinger to press and smooth out the top edge. Let the crust rest for 10 minutes before baking.

Step four - Bake: Bake the crust in your preheated oven for 10-15 minutes, until the surface is golden and no longer appears glossy or wet. Immediately after baking, repeat the process of compressing the crust along the bottom and sides with a measuring cup, using this time to also (gently) push the crust back up the sides of the pie dish if it shrunk at all while baking. At this point, the crust may start to look wet again, but don't be tempted to bake it any longer! Set it aside on a wire rack to cool completely while you make your filling.

To make the no-bake kiwi lime filling:

Step one - Prep the gelatin: Sprinkle (this is important!) gelatin over 2 tablespoons of cold water in a small bowl, making sure all of the gelatin gets dampened by the water. Let it sit for a minute - this gives it time to bloom. Then, microwave it for 15-20 seconds, or just long enough for the gelatin to dissolve completely, without letting it boil. Let the mixture briefly cool while prepping the rest of the filling - but not too long, or it will start to set!

Step two - Whip the cream: Using a stand mixer with the wire whip attachment, or a handheld electric mixer, beat the cream on medium-high speed just until stiff. When the beater is lifted, the whipped cream should hold its shape. Place it in the refrigerator to chill while you prep the remaining filling components.

Step three - Mix the remaining ingredients: In a (clean) mixing bowl, combine softened cream cheese and sweetened condensed milk. Beat the two together with your mixer until smooth. Then, add the puréed kiwifruit, lime zest, and gelatin mixture, and continue beating until everything is smoothly and evenly combined. Carefully fold in the whipped cream by hand with a rubber spatula, just until it's incorporated. Be gentle with this to avoid losing the air you just whipped into the cream in step two!

To assemble:

Step one - Transfer filling to crust: Scoop the cream cheese filling into your cooled graham cracker crust, using an offset spatula to gently smooth it out into a flat even layer. Transfer to the refrigerator to set, preferably overnight. It should be on the firm side (but still sliceable) when ready.

Step two - Garnish: Just before serving, garnish the top of the pie with fresh kiwi slices. I cut mine into quarters and arranged them in a geometric pattern, but feel free to get creative with this!

Making your own graham cracker crumbs

As mentioned above, you can buy graham cracker crumbs pre-packaged, but it's also easy to make them with a box of (whole) graham crackers. The simplest method is to use a food processor fitted with the steel blade attachment to process the crackers into fine crumbs.

Alternatively, you can use a mortar and pestle, or place the graham crackers inside a zip-top bag and crush them with a rolling pin or meat tenderizer. However, both of these options are much more tedious. Since it's important that your crumbs are very fine and uniform in size, I recommend using the food processor method if possible.

Recipe tips and FAQ

More pies and tarts you'll love

Print

Recipe Card

Copyright protected by Digiprove © 2021-2023