Lemon Kiwi Custard Pie

Lemon Kiwi Custard Pie
From Graham Kerr's Minimax Cookbook
Recipe type: Dessert
Serves: 8 Servings
  • 1¼ cups whole pitted dried dates
  • 1¼ cups Grape-Nuts cereal (or granola)
  • ½ tsp. freshly grated nutmeg
  • Zest of ½ lemon, grated
Lemon Custard:
  • 1 envelope unflavored gelatin
  • 3 Tbsp. cold water
  • ¼ cup hot water
  • ¼ cup freshly squeezed lemon juice
  • Zest of 1 lemon, grated
  • 6 Tbsp. sugar
  • 2¼ cups strained yogurt
  • 6 kiwi fruit, peeled and cut into ¼-inch slices
  • 1 kiwi fruit, peeled and thinly sliced
First Prepare:
  1. The Crust: In a food processor or blender, process the dates, cereal, and nutmeg for 2 minutes or until thoroughly combined. Add the lemon zest and process for another 3 minutes. The crust should have a moist, crumbly texture and stick together easily when pressed.
  2. Transfer the crust into a 9-inch high-sided springform pan, pressing it into the bottom and all the way up the sides. (Dip your fingers in a small bowl of water if they start to get sticky.) Set aside.
Now Cook:
  1. The Lemon Custard: In a small bowl, mix the gelatin first with the cold water to soften and then add the hot water and let sit until the gelatin is clear—about 1 minutes.
  2. In a medium-sized bowl, combine the softened gelatin, lemon juice, lemon zest, sugar and strained yogurt and whisk together until smooth.
  3. Place the kiwi fruit in the crust-lined springform pan. Pour the custard over the fruit and refrigerate until firm—about 3-4 hours.
  4. To Serve: Remove from springform pan. Cut the pie into 8 wedges and garnish with the kiwi slices. (Graham says: For a dinner party I'd slice it into 12, for about 150 calorie each serving. It has a wonderful palate-cleansing property.)
Graham says:
Water for the fingers. When pressing the crust into the dish, dab your fingers in cold water. It helps to make an even job without getting into a sticky mess.
Nutrition Information
Calories: 282 Fat: 1g Fiber: 6g