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.
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.
Kiwi Key Lime Pie https://www.recipefiction.com/2015/03/kiwi-key-lime-pie-with-a-gluten-free-graham-cracker-crust.html