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Kiwi Lime Pie




Source of Recipe


Ree Drummond – “The Pioneer Woman”


Recipe Introduction


A delicious, easy and refreshing summer dessert. I did this for Father’s Day 2017. I confess that I didn’t make my own crust – the macadamia nut sounds like a wonderful addition, but I was rushed and making a lot of different things, so I went with a pre-made crust.


Recipe Link: http://www.foodnetwork.com/recipes/ree-drummond/kiwi-lime-pie-3129129

List of Ingredients




CRUST:
14 whole graham crackers (the 4-section large pieces)
1/2 cup macadamia nuts
1 stick (8 tablespoons) salted butter, melted
1/3 cup sugar
FILLING:
1 tablespoon lime zest plus 1/2 cup lime juice
2 large egg yolks
One 14-ounce can sweetened condensed milk
TOPPING:
1 cup heavy cream, chilled
2 tablespoons sugar
5 kiwis, peeled


Recipe



Heat the oven to 350 F.

CRUST:
Place the graham crackers and most of the macadamia nuts in the bowl of a food processor fitted with the steel blade and process until smooth. Add the butter and the sugar and process to combine. Press into a pie pan and bake for about 5 minutes – until golden and fragrant. Cool slightly while you are making the filling.


FILLING:
With a mixer, combine the lime zest and juice and the egg yolks. Add the sweetened condensed milk and mix on high until it is smooth and thick. Pour into the crust and bake for about 15 minutes. The filling should no longer be jiggly. Cool and refrigerate for at least an hour (I did this the day before I wanted to serve it).

TOPPING:
Whip the cream and sugar until the cream is stiff.

Slice the kiwis across and layer on top of the pie filling, completely covering the filling. Spread the whipped cream over the top. Cut the remaining kiwi slices in half and place rounded side up into the whipped cream in a decorative pattern. Chop the rest of the macadamia nuts and sprinkle on top of the pie. Refrigerate until serving.

Serves 6-8.