In a bowl, mix 200 grams of crushed digestive biscuits with 100 grams of melted unsalted butter. Press this mixture into a 9-inch pie dish to form the crust. Refrigerate for 30 minutes to set.
In a separate bowl, combine 400 grams of condensed milk, 4 egg yolks, and 120 ml of freshly squeezed lime juice. Whisk until smooth and well combined.
Pour the lime filling over the prepared crust and spread it evenly. Preheat the oven to 180°C and bake the pie for 15-20 minutes or until the filling is set. Allow the pie to cool completely.
In a bowl, whip 200 ml of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Spread the whipped cream over the cooled pie.
Peel and slice 4-5 ripe kiwis. Arrange the kiwi slices on top of the whipped cream layer. Refrigerate the pie for at least 2 hours before serving.