A kiwi filling is swirled in a cream cheese base for a one of a kind pie experience. If you’ve never had kiwi and cream pie, you don’t know what you’re missing.
Preheat oven to 400°F. Place pie crust in pie pan. Prick the bottom with a fork,
Cover the dough with parchment and pie weights or dried beans. Bake for 12 minutes, then remove weights and bake for 5 more and set aside. Reduce heat to 350°F.
Peel and puree the kiwi. Mix kiwi and ½ cup of sugar in a small saucepan.
Over medium-low heat, bring to a low boil. Simmer for about ten minutes or until it starts to thicken. Add a slurry of the corn starch and a teaspoon of water. Allow to simmer for a minute or two longer. Set aside and allow to cool.
In a mixer, whip cream cheese until smooth. Add the other ½ cup of sugar, egg, vanilla and salt. Mix completely.
Pour cream cheese mixture into par-baked pie shell. Spread kiwi mixture over the top. Using a knife, gently swirl the kiwi mixture into the cream cheese mixture.
Bake at 350 F for 45-50 minutes or until barely set.
Cool for an hour, then refrigerate for at least 2 hours before serving.