They will soon dye the river green for St. Patrick’s Day in nearby Chicago. But for this brilliant green pie, no artificial dye is needed, thanks to the vivid color of fresh kiwi fruit.
I had in mind to bake a fresh pie for my daughter’s class, which is celebrating Pi Day on Monday. Unfortunately, the go-getter parents beat me to it and signed up for all the pie slots. So what round food am I sending instead? Savory quesadillas, which are a bit lackluster compared to pie, but will have to do. However, that isn’t stopping me from making this kiwi lime pie for us to enjoy at home. And I am fairly sure that my friends at Fiesta Friday will appreciate a fine dessert like this too!
Since we love kiwi so much, I anticipate making kiwi lime pie in the months to come as well–possibly with a ring or two of blueberries added when they are in season. Even though my family and I adore eating pie, I hate to pay for one from a store when I know that homemade pie tastes so much better.
What’s so appealing about this homemade pie is that it not only tastes tangy and fresh, it’s full of nutrients and beneficial enzymes, thanks to raw kiwi fruit. And that, along with the simplicity of the ingredients, will motivate me to make this particular pie again without hesitation.
Kiwi Lime Pie
- 1/3 to 1/2 cup fresh lime juice
- 1/2 cup full fat coconut milk
- 1/2 cup pure honey
- 1 to 2 Tablespoons pure maple syrup
- 3 egg yolks
- 1 + 1/2 teaspoons cornstarch or tapioca flour
- pinch of sea salt
- 2 cups whipped cream or whipped coconut cream
- 6 to 7 kiwi fruit, peeled and sliced into rounds
- 1/2 recipe gluten-free pie crust dough, chilled
- Preheat oven to 350 F (180 C). Onto a sheet of baking parchment dusted with rice flour, roll out pie crust and carefully transfer to pie pan. Shape to form a round crust that covers the edges of the pie pan evenly, trimming any excess. Prick bottom of crust several times with a fork and blind bake crust for about 15 minutes, until light golden. Let crust cool in the pan on a wire rack.
- Preheat oven to 350 F (180 C). Whisk together eggs, honey, maple syrup, and coconut milk until very smooth. In a separate small bowl, whisk together lime juice, salt, and cornstarch. Combine both mixtures in a microwave-safe bowl; cook in the microwave on high for 60 seconds. Stir and cook on high again in 15 to 20 second intervals until smooth and thickened (it will be like a spreadable pudding). Let cool to room temperature. It may be chilled further in the refrigerator for best results.
- Fold together whipped cream with cooled lime curd until evenly blended. Spread filling into baked pie crust. Chill until close to serving time.
- Immediately prior to serving, lap kiwi slices in circles on top of the lime filling. Slice pie and serve with additional whipped cream if desired.