Key Lime and Candied Kumquat Peel Pie

Total Time:
2 hr
30 min
1 hr 30 min

1 -10-inch pie

  • Candied fruit:
  • 30 kumquats
  • 1 3/4 cups sugar
  • 1 1/4 cups orange juice
  • For the graham cracker/nut pie crust:
  • 1 cup graham cracker crumbs
  • 1/2 cup toasted and ground almonds
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 cup of melted sweet butter
  • Filling:
  • 6 egg yolks
  • 2 cups sweetened condensed milk
  • 1 3/4 cups key lime juice
  • 1/4 cup of the candied kumquat, seeds and pulp discarded, chopped small
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

  • 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.

  • Yield: 1 -10-inch pie

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    Key Lime Pie

    Recipe courtesy of Ree Drummond