Description

This Easy Kiwi Lime Pie is a vibrant and refreshing tropical twist on the classic key lime pie. Featuring a buttery graham cracker crust and a creamy, no-bake cheesecake-like filling infused with fresh kiwi and lime zest, it is topped with an array of fresh kiwi slices for a beautiful presentation. Perfectly suited for summer barbecues, cookouts, or any occasion when you want a tangy, sweet, and refreshing dessert that requires no baking.

Ingredients

Scale

Crust

2 ⅛ cups (8 3/8 ounces) graham cracker crumbs (use gluten-free if desired)
2 tablespoons, packed brown sugar
7 tablespoons (3 1/2 ounces) butter, melted
1 teaspoon vanilla extract

Filling

1 ¾ teaspoon powdered gelatin
2 tablespoons cold water
⅝ cup (5 ounces) heavy whipping cream
11 ½ ounces full-fat cream cheese, softened (block-style)
¾ cup (8 1/4 ounces) sweetened condensed milk
12 tablespoons + 3/4 teaspoon (6 ounces) pureed kiwi (from 3-4 fresh kiwis)
1 ¾ teaspoons freshly-grated lime zest

Topping

3-4 fresh kiwis, peeled, sliced, and quartered

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Instructions

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, brown sugar, melted butter, and vanilla extract. Stir well until the mixture resembles wet sand and all crumbs are evenly coated with butter.
Form the Crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to create an even crust layer. Refrigerate for at least 30 minutes to set while preparing the filling.
Bloom the Gelatin: In a small bowl, sprinkle the powdered gelatin over cold water and let it sit for about 5 minutes to bloom and hydrate.
Whip the Cream: In a chilled mixing bowl, whip the heavy cream until soft peaks form. Set aside.
Make the Filling Base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk and mix well until fully combined and fluffy.
Incorporate Gelatin and Flavorings: Gently warm the bloomed gelatin in the microwave or over a double boiler just until melted (do not boil). Quickly add the melted gelatin, pureed kiwi, and freshly grated lime zest into the cream cheese mixture, mixing thoroughly to combine all ingredients evenly.
Fold in Whipped Cream: Carefully fold the whipped cream into the cream cheese mixture to keep it light and airy. Mix gently until fully incorporated with no streaks.
Assemble the Pie: Pour the filling evenly over the chilled crust, smoothing the top with a spatula.
Chill the Pie: Refrigerate the assembled pie for at least 1 hour, or until the filling is firm and set.
Garnish and Serve: Before serving, arrange the peeled, sliced, and quartered fresh kiwi pieces decoratively on top of the pie. Slice and serve chilled.

Notes

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!
For a gluten-free version, use gluten-free graham cracker crumbs or cookie crumbs for the crust.
Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling texture.
Handle the gelatin carefully to avoid overheating; melted gelatin should be warm but not boiling to maintain its thickening ability.
Use fresh ripe kiwis for the best flavor and vibrant color in both the filling and topping.

Nutrition

Serving Size: 1 slice
Calories: 565
Sugar: 34.3 g
Sodium: 350.3 mg
Fat: 36.7 g
Saturated Fat: 20.9 g
Unsaturated Fat: 15.3 g
Trans Fat: 0.5 g
Carbohydrates: 53.2 g
Fiber: 2.2 g
Protein: 8.4 g
Cholesterol: 98.7 mg