Kiwi Lime Pie

I started a new project where I am cooking/baking through the show Friends, and I'm pretty excited about it! Perhaps I will try to turn it into a cookbook one day... It will be fun making Monica's Christmas candy, or Ross' fajitas, ooh...or Rachel's trifle.... that will be interesting to make, and eat.

So here is the kiwi lime pie, that Ross ate and then had to go to the hospital because he's allergic to kiwis. You may see recipes that have kiwis on top - but alas - Ross ate the pie not knowing there were kiwis in it. This means that the kiwi had to be processed and mixed in so he wouldn't know he was eating kiwi just by looking at the pie.

Added bonus: no need to make any changes for high altitude! Score!

The pie has an interesting flavor to it, for sure. Two tangy fruits equals one pretty tangy pie!



  • 1 ¼ cup graham cracker crumbs

  • 2 tablespoons granulated sugar

  • 5 tablespoons melted butter


  • 1 14-oz can sweetened condensed milk

  • 4 egg yolks

  • ½ cup key lime juice (about 5 limes)

  • 2 kiwis

whipped cream for serving


  • Preheat oven to 350 degrees.

  • Mix the graham cracker crumbs, sugar and melted butter, (I normally just mix it in the pie dish). Press mixture into the bottom and sides of a 9-inch pie dish.

  • Bake crust for 8-10 minutes, or until golden. Remove crust from oven and let cool.

  • Peel kiwis and blend in a food processor (or magic bullet).

  • In a bowl, whisk together the condensed milk and egg yolks until smooth. Add in lime juice and kiwi. Whisk until well combined.

  • Pour the filling into the crust and bake for 15 minutes. Transfer pie to a cooling rack and let cool completely at room temperature before chilling for at least 3 hours or overnight.

  • When ready to serve, top pie with whipped cream and extra zest if desired.

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