Ingredients for Kiwi Cream Pie
- 1 ½ cups vanilla wafers
- Ground Cinnamon
- Butter
- 1 tablespoon unflavored gelatin
- Plain Yogurt
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 cup heavy whipping cream
- Kiwi Fruits
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How to Make Kiwi Cream Pie
- Crush 1 ½ cups vanilla wafers. In a medium bowl, combine crushed wafers with 1 teaspoon cinnamon and 6 tablespoons melted butter. Mix well.
- Press the mixture firmly into a 9-inch pie plate to create an even crust.
- Refrigerate the crust for at least 1 hour to firm up.
- In a small saucepan, sprinkle 1 tablespoon of unflavored gelatin over ½ cup cold water. Let it bloom for 5 minutes.
- Cook over medium heat, stirring constantly, until the gelatin is completely dissolved. Remove from heat and let cool completely.
- In a large bowl, beat together 2 cups plain yogurt, ½ cup granulated sugar, and 2 tablespoons lemon juice until smooth.
- Gently stir in the cooled gelatin mixture until fully incorporated.
- Refrigerate until the mixture begins to thicken, about 30-45 minutes.
- In a separate bowl, beat ½ cup heavy cream until soft peaks form. Gently fold into the yogurt mixture.
- Refrigerate until the mixture mounds slightly when spooned (about 1 hour).
- Pour the filling into the chilled pie crust.
- Cover and refrigerate for at least 4 hours, or preferably overnight, until set.
- Just before serving, arrange sliced kiwis around the edges of the pie.
- In a clean bowl, beat the remaining ½ cup heavy cream until soft peaks form. Spoon the whipped cream into the center of the pie.
- Garnish with additional kiwi slices for a beautiful and delicious finish.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
57g
Fat
58g
Carbs
5g
