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Kiwi Mango Cream Pie 

This is actually one of the desserts I served at the Super Bowl Party. Since I had really heavy dishes like shredded chicken sliders and filled Mexican buns I found a fruity fresh dessert like this Kiwi Mango Cream Pie would be just the right thing.
The pie crust is from Martha Stewart – actually the best and flakiest I have ever made! Filled with non-fat cream cheese and a little powdered sugar, topped with fresh fruit, this pie is so so easy to make.
Don’t like Kiwi and Mango?! Use any other fruit (strawberries, raspberries, blueberries, papaya, pears …). Everything is possible and everything fits just fine to the creamy filling.
Kiwi Mango Cream Pie
Recipe type: Dessert
What you need
The Crust: (adapted from Martha Stewart)
  • 1¼ cups all-purpose flour, plus more for rolling
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ½ cup cold butter, cut into pieces
  • 2 tablespoons ice water, plus 2 more, if needed
The Filling:
  • 12 ounces cream cheese, fat free
  • 1 cup powdered sugar
  • The Topping:
  • ½ cup boiling water
  • 2 teaspoons gelatin powder
  • 2 kiwis, peeled and sliced
  • 1 mango, peeled and sliced
How you make it
  1. In a large bowl combine flour, salt, sugar and really cold butter
  2. Combine with your fingertips until crumbly
  3. Add 2-4 tablespoons of ice water and combine again only with your fingertips until dough stays together
Do not knead the dough, only crumbling it until you can transfer it onto a plate in one piece!
  1. Place dough on a plate, cover with plastic wrap and keep in fridge for at least one hour
  2. Meanwhile combine cream cheese and powdered sugar in a large bowl and set aside in fridge until you need it
  3. Preheat your oven to 425 F
  4. Roll out your pie crust until it is about 1 inch bigger than your pie form
  5. Transfer dough into your pie pan and gently press on the sides
  6. Bake for 12-15 minutes (until golden)
  7. Let cool completely
  8. Fill cream cheese mixture into baked crust and top with fruit
  9. In a small bowl combine boiling water and gelatine until dissolved
  10. Let cool 10 minutes then drizzle over fruit and place in fridge for another hour before serving
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