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Start creating a kiwi cream. Peel 4 kiwis and use a blender to create a smooth kiwi puree along with a tablespoon lemon juice and 100 gram sugar. Combine eggs and egg yolks using a stand mixer and beat them for a few minutes.
Add the beaten eggs and kiwi cream to a medium-sized pan. Put the heat on low and make sure the mixture won't come to a boil. Combine 2 tablespoons of cornstarch with 2 tablespoons of milk until you've reached a smooth mixture.
Divide the butter into small cubes and add them little by little to the mixture. Keep on stirring to prevent it from burning and let is simmer for about 10 to 15 minutes, until the butter has melted and the crème is thickened enough.
If you want the cream to cool down quicker, you can transfer it to a bowl and cover with cling film of or piece of parchment paper. Combine flour and salt for the pie crust and add the soft butter little by little.
You'll end up with a crumbled dough. Beat the eggs and sugar with a fork and add it to the dough. Knead until you've reached a dough ball and refrigerate for at least an hour.
Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and coat the pie dish with butter. Dust your work surface and rolling-pin with flour and roll out the dough until it fits in the pie dish.
Put a piece of parchment paper on top of the pie crust and fill it with blind baking beans. Bake the pie crust in the oven for about 15 minutes, exact time depends on the oven and thickness of the pie crust.
Remove the blind baking beans and parchment paper and let the pie crust cool off completely. Meanwhile peel the rest of the kiwis and divide them into thin slices.
Divide the cold kiwi cream over the pie crust and divide a layer of kiwi slices on top. Refrigerate while you create the meringue topping. Degrease a bowl and whisk with a few drops of lemon juice and paper kitchen towel and beat the egg whites.
If the egg whites form stiff peaks you can add the sugar into batches. You can divide the egg whites over the pie with a spoon, or use a piping-bag with star nozzle.
Use a burner to shortly burn the meringue to create a coloured top. You can serve the pie immediately, but we thought it was even better after a day in the fridge. Enjoy!