Ingredients
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For the Crust
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1¼ cups Graham Cracker
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2 tablespoons Granulated Sugar
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5 tablespoons Unsalted Butter
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For the Filling
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1 (14-ounce) can sweetened Condensed Milk
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4 large Egg
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½ cup plus 2 tablespoons bottled key Lime Juice
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For the Topping
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10 slices fresh Kiwi
Directions
This is a great pie to make during hotter summer months. Just make sure none of your family or friends have a kiwi allergy, especially if they also have a slight phobia of needles.
Steps
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1
Done
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To make the CrustPreheat the oven to 350°F. |
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2
Done
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In a mixing bowl, stir the graham cracker crumbs, sugar, and melted butter with a fork just to combine. Press the crumbs into a 9-inch pie plate and bake for 10 minutes. Let cool slightly while making the filling. |
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3
Done
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To make the FillingIn a medium bowl, whisk the sweetened condensed milk and egg yolks until combined. Add the key lime juice and mix well. |
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4
Done
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Pour the filling into the graham cracker crust and bake for 15 minutes. |
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5
Done
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Let the pie cool completely on a cooling rack (the filling will continue to set as it cools), then cover with plastic wrap and chill for at least 8 hours. |
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6
Done
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Top the pie with kiwi slices right before serving. |
