Strawberry Kiwi Mint Pie
Fresh strawberries and kiwi set in a mint-flecked glaze inside a crisp baked crust.
Dietary
Nut free, Halal
Allergens
Dairy, Wheat
This no-bake-filling pie layers sliced kiwi and strawberries in a lightly sweetened gel, brightened with fresh mint. It's a cool, fruity finish for warm-weather dinners or a make-ahead summer gathering dessert, with a crisp baked crust underneath the juicy fruit.
Ingredients
- 1 9-inch pie crust, baked and cooled
- 1 1/2 pounds strawberries, hulled and sliced
- 4 kiwi, peeled and sliced into half-moons
- 1/4 cup fresh mint leaves, finely chopped
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon strawberry gelatin powder
- 1 cup whipped cream, for topping
- 4 small mint sprigs, for garnish
Method
-
If using a store-bought or homemade unbaked pie crust, bake according to crust instructions at 400°F until golden, about 12 to 15 minutes, then cool completely.
-
Reserve about 1 cup of the sliced strawberries and set aside; place the rest in a blender with 1/4 cup water and puree until smooth.
-
In a 6-quart saucepan, whisk together the sugar and cornstarch, then stir in the strawberry puree, remaining 3/4 cup water, and lemon juice.
-
Cook the mixture over medium heat, stirring constantly, until it thickens and turns glossy, 5 to 7 minutes.
-
Remove from heat and whisk in the strawberry gelatin powder until fully dissolved, then stir in the chopped mint.
-
Let the glaze cool at room temperature for 10 minutes, stirring occasionally to prevent a skin from forming.
-
Arrange the reserved sliced strawberries and the kiwi slices in the cooled baked pie crust in an overlapping pattern.
-
Pour the cooled glaze evenly over the arranged fruit, gently shifting fruit as needed so the glaze settles into the gaps.
-
Refrigerate the pie uncovered until the glaze is fully set, at least 4 hours.
-
Slice the pie into 8 wedges, topping each with a dollop of whipped cream and a small mint sprig before serving.
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Strawberry Kiwi Mint Pie
This no-bake-filling pie layers sliced kiwi and strawberries in a lightly sweetened gel, brightened with fresh mint. It's a cool, fruity finish for warm-weather dinners or a make-ahead summer gathering dessert, with a crisp baked crust underneath the juicy fruit.
4 hr 30 min 8 slices 245 cal
Ingredients
- 1 9-inch pie crust, baked and cooled
- 1 1/2 pounds strawberries, hulled and sliced
- 4 kiwi, peeled and sliced into half-moons
- 1/4 cup fresh mint leaves, finely chopped
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon strawberry gelatin powder
- 1 cup whipped cream, for topping
- 4 small mint sprigs, for garnish
Method
- 1
If using a store-bought or homemade unbaked pie crust, bake according to crust instructions at 400°F until golden, about 12 to 15 minutes, then cool completely.
- 2
Reserve about 1 cup of the sliced strawberries and set aside; place the rest in a blender with 1/4 cup water and puree until smooth.
- 3
In a 6-quart saucepan, whisk together the sugar and cornstarch, then stir in the strawberry puree, remaining 3/4 cup water, and lemon juice.
- 4
Cook the mixture over medium heat, stirring constantly, until it thickens and turns glossy, 5 to 7 minutes.
- 5
Remove from heat and whisk in the strawberry gelatin powder until fully dissolved, then stir in the chopped mint.
- 6
Let the glaze cool at room temperature for 10 minutes, stirring occasionally to prevent a skin from forming.
- 7
Arrange the reserved sliced strawberries and the kiwi slices in the cooled baked pie crust in an overlapping pattern.
- 8
Pour the cooled glaze evenly over the arranged fruit, gently shifting fruit as needed so the glaze settles into the gaps.
- 9
Refrigerate the pie uncovered until the glaze is fully set, at least 4 hours.
- 10
Slice the pie into 8 wedges, topping each with a dollop of whipped cream and a small mint sprig before serving.