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Kiwifruit Lime Pie

Versatile, beautiful and packed with vitamin C and fibre, kiwi is a tangy addition to this delicious dessert that you'll want to eat in autumn and beyond.

Kiwifruit Lime Pie

Serves 6

250g digestive biscuits, crushed
½ cup chia seeds
½ cup sunflower seeds
½ tsp cinnamon
Pinch nutmeg
140g butter, melted
6-8 kiwifruit, peeled, cores removed and roughly chopped
2 tsp cornflour
4 eggs, separated
¼ cup lime juice

375ml can sweetened condensed milk

Preheat oven to 180°C. Grease a pie dish with butter.

Place the digestive biscuits in a food processor and blitz until crushed. Add the chia and sunflower seeds then the cinnamon and nutmeg and pulse until combined. Mix in melted butter. Press into a pie dish. Chill for 10-15 minutes.

Place two kiwifruit in a blender and blitz to a pulp. Add cornflour and stir to combine.

Beat the egg yolks until light and thick. Blend in lime juice, kiwifruit pulp, then sweetened condensed milk, stirring until mixture thickens. Pour mixture into pie shell. Spread with a knife or the back of a spoon.

Bake in preheated oven until golden brown, about 20 minutes. Chill for at least one hour before serving.

Peel and slice remaining kiwifruit and arrange on top. Drizzle with a little honey to serve.

+Smart Tip: For a meringue topping, beat egg whites with cream of tartar until stiff, then whip in sugar and vinegar until glossy peaks form. Spread over and bake about 20 minutes.

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