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Kiwi & Lime Cream Pie



1 cup Chex Cinnamon Cereal
1 tablespoon sugar
6 tablespoons unsalted butter, melted


2 cups kiwis -- peeled and chopped (this keeps the light green color, yellow raspberries would be ok too, try any other berry for flavor if you don't mind a darker color)
1 cup sugar
1 teaspoon lime gelatin
2 tablespoons hot water
14 ounces can sweetened condensed milk
1 cup heavy cream
3 tablespoons lime zest
3/4 cup fresh lime juice


MAKE THE CRUST Preheat the oven to 350°. In a bowl, combine the Chex, sugar and butter. Press the mixture over the bottom and up the side of a 9-inch glass pie plate. Bake the crust for 15 minutes; let cool.

MAKE THE FILLING In a saucepan, simmer the kiwis, stirring to prevent scorching, 8 minutes. Stir in the sugar and cook until the mixture is thick and jammy, 4-5 minutes. Transfer to a bowl and let cool.
In a heatproof bowl, sprinkle the gelatin over the hot water; let stand until softened, 10 minutes. In a bowl, using an electric mixer, beat the condensed milk, cream, lime zest, lime juice and gelatin until soft peaks form.
Spread the cooled raspberry jam over the crust; top with the lime cream and refrigerate for at least 4 hours, until firm. Serve.

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