In 2-quart saucepan, heat milk over medium heat until steaming. Add marshmallows; remove from heat. Let stand 15 minutes to soften marshmallows, stirring several times until smooth.
In medium bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in marshmallow mixture and liqueur. Pour into crumb crust. Refrigerate until set, about 2 hours.
In another medium bowl, gently mix kiwifruit and raspberries. Refrigerate until serving time.
To serve, cut pie into wedges; place on individual dessert plates. Spoon fruit mixture over wedges. Sprinkle with powdered sugar. Store in refrigerator.