Preheat oven to 180°C / 350°F (You can use a 22cm - or larger - round fluted tart tin with a loose bottom base pan or any pie dish of your choice.)
Cream butter and sugar in your mixer. Add the oil and egg.
Finish off by adding flour, baking powder and salt. Mix until it all comes together.
Press the mixture in the prepared pie dish. Dock with a fork, and blind bake for 10 to 15 minutes, or just until it is slightly browned. Remove from oven, and let it cool.
Pie Filling
Preheat the oven to180°C / 350°F. Use your mixer to make the lime filling.
Add the lime zest, lime juice, eggs and condensed milk and mix on low for a minute or two.
Slowly increase the speed of the mixer as the filling begins to thicken and continue to mix until the filling can hold its shape for a second or two.
Add the filling to the cooled crust and bake for 15 to 17 minutes, making sure the middle is no longer wobbly. Let it cool in the fridge for an hour or two.
Top the cooled pie with kiwi slices just before serving.