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Kiwi Lime Pie


For Crust:

  • 1/3 cup almond meal
  • 1/3 cup crushed chickpea bread crumbs
  • 1/2 cup quick cooking oats
  • 2 tbsp sugar
  • 1 pinch of salt
  • 2 tbsp butter
  • 2 tbsp coconut oil

For Filling:

  • 4 SunGold kiwi fruit, peeled and sliced
  • 3 egg yolks
  • 1/2 cup milk
  • 1/2 cup sugar
  • juice of 1 large lime

For Meringue Topping:

  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract


For Crust:
Preheat oven to 350F. Melt the butter and coconut oil in a 10 inch tart pan. Add remaining crust ingredients and mix with a fork until evenly combined, then press with the back of the fork until distributed over bottom of the pan. Bake for 10 minutes.

For Filling:
Reserve and set aside 1 sliced kiwi fruit for topping. Combine remaining filling ingredients in a high speed blender until completely smooth. Pour on top of baked crust and spread out to edges, then bake for an additional 20-25 minutes.

For Meringue Topping:
Whip egg whites with a hand mixer on high speed, adding the other ingredients when froth starts to form. When filling is baked, top with meringue and bake for an additional 10-15 minutes until top turns golden brown. Cool, then chill for at least 2 hours before serving.

Recipe contributed by Sarah Waybright of Why Food Works.

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