Kiwi Lime Pie Recipes

KIWI LIME PIE

Steps:

• Heat the oven to 375°F. Place the flax and water in a small bowl and stir with a teaspoon. Set aside.
• In a food processor, grind the graham crackers and oats into fine crumbs. Transfer to a separate bowl.
• Using a clean coffee grinder, grind the pumpkin seeds. Add to the graham cracker mixture. Add the flax mixture and stir until a coarse meal forms. Press into the bottom and up the sides of an 8 x 8-inch pie plate.
• In a large bowl, place the condensed milk, egg yolks, and lime zest and juice. Whisk well, until a thick, creamlike mixture forms. Pour over the unbaked graham crust and smooth the top with a rubber spatula.
• Bake 12 to 15 minutes, until the edges are firm but the center still jiggles when you shake the pan. Remove from the oven and let cool 30 minutes. Decorate with kiwi slices. When the pie is fairly cool, cover with plastic wrap and chill for at least 1 hour, or up to 8 hours, before serving.

KEY LIME PIE

Steps:

• Heat the oven to 160C/fan 140C/gas 3.
• Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
• Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
• Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
• Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
• Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
• To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
• Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.