Recipe courtesy of Norman Van Aken
Show: Chef Du Jour
Episode: Norman Van Aken
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Total:
2 hr
Active:
30 min
Yield:
1 -10-inch pie
Level:
Easy

Ingredients

Candied fruit:
For the graham cracker/nut pie crust:
Filling:

Directions

Candied fruit: Put the fruit in a heavy sauce pan and cover the fruit with cool water. Now place the pan on high heat. Once it comes to a boil, drain. Put the fruit in a bowl of ice water and allow to cool. Now remove the fruit from the ice water and set it aside on a towel.

Place the fruit on a cutting board and trim off both ends of the fruit. In a small saucepan mix together the sugar and orange juice. Bring to a boil over medium high heat. Lower the heat to a simmer. Skim as necessary and add the fruit. Simmer 50-60 minutes, stirring occasionally to make sure the fruit is not sticking to the bottom. Take the fruit out and separate on a plate lined with parchment paper. Reserve and use as desired

For the graham cracker/nut pie crust: Combine all of the above ingredients together in a bowl. Now press them firmly into the bottom and up the sides of a 10-inch pie pan.

Filling: Whip the egg yolks until thick and pale yellow (about 5 minutes). Pour in the condensed milk and the kumquats. Slowly add in the key lime juice. Pour into the pie crust and bake 10-12 minutes.

Cool for 1 hour and then chill completely. Serve as desired.

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