Kiwi Cream Pie Recipes

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KIWI LIME PIE



Kiwi Lime Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 10

14 whole graham crackers (the 4-section large pieces)
1/2 cup macadamia nuts
1 stick (8 tablespoons) salted butter, melted
1/3 cup sugar
1 tablespoon lime zest plus 1/2 cup lime juice
2 large egg yolks
One 14-ounce can sweetened condensed milk
1 cup heavy cream, chilled
2 tablespoons sugar
5 kiwis, peeled

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: Put the graham crackers and most of the macadamia nuts in the bowl of a food processor and process until smooth. Add the butter and sugar and process again to combine. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool slightly while you make the filling.
  • For the filling: In the bowl of a stand mixer, add the lime zest and juice and egg yolks and mix until combined. Add the condensed milk and mix on high until smooth and thick. Pour the mixture into the crust and bake until no longer jiggly, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour, more if possible.
  • For the topping: Pour the cold heavy cream into a clean mixer bowl. Add the sugar and beat on high speed until the whipped cream is very stiff.
  • Slice the kiwis and cover the surface of the cooled pie with the slices. Spread the whipped cream on top. Slice the remaining kiwi slices in half and decorate the top of the pie with them. Chop the remaining macadamia nuts, sprinkle on top and serve.

KIWI TART



Kiwi Tart image

Categories     Fruit     Dessert     Bake     Quick & Easy     Cream Cheese     Kiwi     Spring     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 (9-inch) round of refrigerated pie dough (from a 15-oz package), thawed and unrolled or unfolded
6 oz cream cheese, softened slightly
2 tablespoons sugar
2 tablespoons milk
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon vanilla
3 firm-ripe kiwifruit, peeled and thinly sliced
Special Equipment
an 8 3/4- to 9 1/4-inch tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Steps:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.
  • Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes.
  • Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.
  • Spread cream cheese filling in cooled shell and top with kiwi slices.

KIWI CREAM PIE



Kiwi Cream Pie image

For Zaar World Tour 5. This is for the Australia/New Zealand region and comes from the Avon International cookbook. I have made this recipe numerous pies and one of my other recipes has been inspired from this recipe. There is barely any cooking involved, but there are several hours of chill time which will be used as cooking time.

Provided by Studentchef

Categories     Gelatin

Time 5h25m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups finely crushed vanilla wafers (36 wafers)
1 teaspoon ground cinnamon
1/3 cup butter or 1/3 cup margarine, melted
1 enveloped unflavoured gelatin
1 ounce plain yogurt
1/2 cup sugar
1 tablespoon lemon juice
1/2 cup whipping cream
2 kiwi fruits, peeled and sliced
1/2 cup whipping cream

Steps:

  • In a mixing bowl combine crushed vanilla wafers, cinnamon, and melted butter or margarine. Press into a 9 inch pie plate to form a firm, even crust. Chill the crust for 1 hour.
  • In the meantime, in a small saucepan soften gelatin in cold water, then cook and stir over medium heat until gelatin is dissolved. Cool completely.
  • In a large bowl, beat together yogurt, sugar, and lemon juice; stir in the cooled gelatin mixture. Chill until partially set.
  • Beat the first 1/2 cup of whipping cream until soft peaks forms and then fold it into the gelatin mixture. Chill till mixture mounds when spooned. Turn into chilled crust. Cover and chill several hours or till set.
  • Just before serving, arrange kiwi around the edges of the pie. Beat the second 1/2 cup of whipping cream until soft peaks form and spoon into the center of the pie; garnish with remaining kiwi slices.

Nutrition Facts : Calories 233.9, Fat 18.9, SaturatedFat 11.8, Cholesterol 61.6, Sodium 68.2, Carbohydrate 16.7, Fiber 0.7, Sugar 14.5, Protein 1.1

KIWI-CREAM CHEESE TART



Kiwi-Cream Cheese Tart image

Categories     Dairy     Fruit     Dessert     Bake     Cream Cheese     Kiwi     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Crust
3/4 cup all purpose flour
6 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 tablespoon (or more) ice water
3/4 cup dry roasted and lightly salted macadamia nuts, chopped
Filling
1 8-ounce package cream cheese, room temperature
1/2 cup sugar
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
2/3 cup chilled whipping cream
5 ripe kiwis, peeled, cut into 1/4-inch-thick rounds

Steps:

  • For crust:
  • Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 tablespoon ice water and blend until moist clumps form. Add more water by teaspoonfuls if dough is dry. Transfer dough to floured surface. Gently knead nuts into dough. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust 20 minutes.
  • Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides begin to set, about 15 minutes. Remove foil and beans. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust completely.
  • For filling:
  • Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth and fluffy. Beat whipping cream in medium bowl until firm peaks form. Fold into cream cheese mixture. Spoon filling into crust; smooth top with knife. Refrigerate until firm, at least 2 hours.
  • Arrange kiwis in concentric circles atop filling, overlapping slightly. (Can be prepared up to 4 hours ahead. Cover with plastic and refrigerate.) Cut tart into wedges and serve.

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