Celebrate Pi day with Pie. Melty meringue spiced with just a hint of Garam Masala baked over a creamy kiwi lime filling that is tart and sweet and perfectly complemented by a gluten-free graham cracker crust.
I’ve had pie on the brain perhaps because 3.1415 was about as far as I ever took to memorize and so tomorrow’s Pi Day seems extra special. And it’s an excuse for pie.
Even a slightly misnamed pie. I did not use key limes. Juicing key limes is an exercise is patience but if I was ever to try it again I would do so here for this pie because the tart is mostly from the kiwi, the lime adds a hint of familiar and a bite of citric acid but a quarter cup that’s only the juice of five or six key limes?
Why Gluten-free? Because as far as allergies go I know my nut allergy (the recent craze for cashew cream and cashew milk aside) is a fairly easy one to avoid. But until a few years ago having celiac disease meant there was a whole lot of food to avoid and no one should be denied pie. And so I made these graham crackers and I baked a pie and my neighbors, gluten intolerant and tolerant alike came together in pie harmony and enjoyed every single bite. Pie for the people.
Feel free to use regular graham crackers. Your eaters won’t notice a difference either way.
kiwi key lime pie
Ingredients
Graham Cracker Crust
- 1 1/2 cups finely ground graham cracker crumbs
- 2 tablespoons granulated sugar
- 2 pinches sea salt
- 6 tablespoons unsalted butter, melted
Filling
- 1 tablespoon finely grated lime zest
- 3 large egg yolks
- 1 14-ounce can sweetened condensed milk
- 1/4 cup fresh lime juice (key lime or Persian)
- 2 kiwis peeled and pureed
Meringue Topping
- 3 egg whites
- pinch of cream of tartar
- 1 to 2 tablespoons powdered sugar
- ¼ tsp. garam masala (optional)
Instructions
Graham Cracker Crust
Preheat the oven to 350F. Gently melt the butter in the microwave or on the stove.
Combine sugar with graham cracker crumbs. Add the melted butter and stir until well blended.
Press crumbs into a 9 inch pie pan.
Bake the crust for 8 – 10 minutes, just until it begins to brown. When crust is done, leave the oven on.
Allow the crust to cool on a rack before filling. The crust should harden as it cools.
Prepare Filling
Whisk the egg yolks until combined, add the condensed milk and whisk again. Finally add the lime juice and kiwi puree. Stir or whisk until thoroughly combined.
Place the filling into the crust and bake until just firm, about 10 minutes. Remove and allow to cool about 10 minutes. Don’t turn the oven off yet.
Make the meringue
Beat the egg whites, with cream of tartar and spice, until foamy. Add confectioners sugar a bit at a time until the mixture is shiny and holds fairly stiff peaks. If using an electric mixture be careful not to overbeat.
Cover pie with meringue, making sure the meringue covers the entire filling and makes contact with the crust edges.
The stiff meringue will hold its shape, so you can decorate as you like.
Bake until the meringue is set and lightly browned, about 10 – 15 minutes. You can turn the oven off now. Cool on a rack and then refrigerate.
Serve cool. Trust me on this.
Best on the first day. Still tasty the next day but the meringue starts to get runny.
Kiwi Key Lime Pie
Ingredients
- Graham Cracker Crust
- • 1 1/2 cups finely ground graham cracker crumbs
- • 2 tablespoons granulated sugar
- • 2 pinches sea salt
- • 6 tablespoons unsalted butter melted
- Filling
- • 1 tablespoon finely grated lime zest
- • 3 large egg yolks
- • 1 14-ounce can sweetened condensed milk
- • 1/4 cup fresh lime juice key lime or Persian
- • 2 kiwis peeled and pureed
- Meringue Topping
- • 3 egg whites
- • pinch of cream of tartar
- • 1 to 2 tablespoons powdered sugar
- • ¼ tsp. garam masala optional
Instructions
- Graham Cracker Crust
- Preheat the oven to 350F. Gently melt the butter in the microwave or on the stove.
- Combine sugar with graham cracker crumbs. Add the melted butter and stir until well blended.
- Press crumbs into a 9 inch pie pan.
- Bake the crust for 8 - 10 minutes, just until it begins to brown. When crust is done, leave the oven on.
- Allow the crust to cool on a rack before filling. The crust should harden as it cools.
- Prepare Filling
- Whisk the egg yolks until combined, add the condensed milk and whisk again. Finally add the lime juice and kiwi puree. Stir or whisk until thoroughly combined.
- Place the filling into the crust and bake until just firm, about 10 minutes. Remove and allow to cool about 10 minutes. Don’t turn the oven off yet.
- Make the meringue
- Beat the egg whites, with cream of tartar and spice, until foamy. Add confectioners sugar a little bit at a time until the mixture is shiny and holds fairly stiff peaks. If using an electric mixture be careful not to overbeat.
- Cover pie with meringue, making sure the meringue covers the entire filling and makes contact with the crust edges.
- The stiff meringue will hold its shape, so you can decorate as you like.
- Bake until the meringue is set and lightly browned, about 10 - 15 minutes. You can turn the oven off now. Cool on a rack and then refrigerate.
- Serve cool. Trust me on this.
What a lovely pie this looks like! I’m a big fan of key lime pie, this variation sounds wonderful 🙂