This delightful Kiwifruit Lime Pie is brimming with the goodness of vitamin C and fibre from fresh kiwifruit.
With a base of crushed digestive biscuits, chia seeds, sunflower seeds, and spices, the tangy kiwifruit adds a refreshing twist. Feel free to use both green and golden kiwifruit for added flavour.
For a meringue topping, whip egg whites with cream of tartar until stiff, then gradually beat in sugar and vinegar until glossy peaks form. Spread the meringue over the pie and bake for about 20 minutes.
Serves 6
Ingredients:
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
Method:
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.