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Servings: 8
Cook time: 45 minutes total
This kiwi pie is perfect for spring and summer days. Replace the kiwi with a seasonal fruit, or keep it original. Either way, this pie is delicious and refreshing!
INGREDIENTS:
1 (9-inch) round of refrigerated pie dough
6 oz (one pakage) cream cheese
2 tablespoons sugar
2 tablespoons milk
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon vanilla
3 firm-ripe kiwifruit, peeled and thinly sliced
DIRECTIONS:
Put oven rack in middle position and preheat oven to 450F
Fit dough into tart pan, leaving a 1/2-inch overhang then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.
Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 mintues. Carefully remove weights and foil and bake shell until golden all over, about 5 minutes more. Cool shell in a pan on a rack, about 20 minutes.
Meanwhile, beat together cream cheese, sugar, milk, zest and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.
Spread cream cheese filling in cooled shell and top with kiwi slices.
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