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Serves 8-10


3 oz. ginger cookies
4 oz. saltless butter, softened
2 oz. white sugar
4 oz. all-purpose flour
1 tsp. ground ginger
4 oz. cornstarch
8 oz. white sugar
1/2 tsp. salt
2 cups boiling water
6 egg yolks
3 kiwis, peeled and pureed
4 fl.oz. lime juice
2 oz. saltless butter
4 egg whites
5 oz. soft brown sugar


Preheat oven to 375 F (190 C). Using a food processor, blend cookies into fine crumbs. Add first butter and white sugar. Beat until light and fluffy. Sift in all-purpose flour and ground ginger. Process well until a dough ball forms. Remove and press into a greased 8 inch springform cake pan. Spread evenly and bake for 10 minutes. Remove and run a knife around edge of crust. Cool in tin.

Using food processor, mix cornstarch, white sugar and salt. Add boiling water and blend until smooth. Put in a pan and simmer gently for 5 minutes, stirring continuously until thickened.

Whisk in egg yolks one by one. Add kiwi puree and mix well. Keep stirring and bring to a boil. Cook for 1 minute. Remove from heat and stir in butter until melted and mixed well. Spoon kiwi mixture onto cookie base. Level with a spoon or palette knife. Store in fridge until needed.

For the meringue, using a food processor, beat egg whites until soft peak stage. Add brown sugar and whisk until shiny and smooth. Spoon meringue mixture in rough peaks over kiwi mixture. Sprinkle with any remaining brown sugar. Bake for 10 minutes until meringue is lightly browned. Serve warm or cold.