Not too sweet and not too sour with a beautiful green color. With this kiwi-lime custard pie we celebrated National Pie Day on Jan. 23 (1/23). The walnut crust is especially tasty and goes nicely with the flavors of the limes and the kiwi.

Yield: 9″ pie or tart


for the crust:

  • 100 grams walnuts, shelled
  • 125 grams flour
  • 60 grams sugar
  • 60 grams soy margarine, cold cut into pieces
  • 1 tsp. egg replacement
  • 3-4 Tbs. cold water
  • 1/2 tsp. cinnamon
  • salt

for the filling:

  • 2 cups plain soy yogurt, liquid, drained
  • 3 limes, zest and juice
  • 4 Tbs. powdered sugar
  • 1 tsp. vanilla
  • 2 tsp. corn starch
  • 2 Tbs. vegan pudding powder (e.g. Custard Powder from Orgran)

for the topping:

  • 3-4 ripe kiwis, peeled and thinly sliced
  • car jam as lemon verbina, apricot, apple or lime as glaze (optional)


For the crust:

  1. Grind the walnuts to the consistency of flour using a food processor or coffee grinder.
  2. Add the flour egg replacement and cinnamon.
  3. Pinch in the cold soy margarine margarine pieces and mix well, until the mixture becomes as a crumbly sand.
  4. Add the water and mix well to form a dough.
  5. Preheat the oven to 395 (F).
  6. Roll the dough out on a floured surface, and place in a well greased pie pan or tart form.
  7. Prick the bottom and sides of the dough with a fork.
  8. Put a layer of baking parchment in the pie and fill with beans or rice, to “blind bake” the pie.
  9. Blind bake the pie for 10-15 minutes, remove from the oven, take the beans or rice and baking parchemnt out, and return the pie shell to bake for 10 minutes longer or until golden brown.
  10. Remove from the oven and allow to cool.
  11. Meanwhile, make the lime custard. Place the soy yogurt in a cheesecloth or other finely woven cloth and drain the excess liquid.
  12. When the excess liquid is drained, put the soy yogurt in a small sauce pan.
  13. Dissolve the corn starch and the custard powder in the lime juice, add to the soy yogurt, stir well to mix.
  14. Add the powdered sugar and vanilla and lime zest.
  15. Heat the soy yogurt to a soft boil, while stirring.
  16. Cook until it becomes thick and as a custard.
  17. In a small saucepan, melt 2-3 tablespoons of clear jam with a tablespoon of water to make a thick sauce. This can be apple jam, apricot jam, ginger jam, citron melissa jam, whatever is clear.
  18. Meanwhile, peel 3-4 kiwis and slice thinly.
  19. Pour the lime custard into the baked pie crust.
  20. Place the kiwis on top of the lime custard.
  21. Using a pastry brush or spoon, brush a thin layer of jam over the kiwis as a glaze.
  22. Place the pie in the refrigerator for at least 1 hour to set.