Recipe courtesy of Norman Van Aken

Key Lime and Candied Kumquat Peel Pie

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  • Level: Easy
  • Total: 2 hr
  • Prep: 30 min
  • Cook: 1 hr 30 min
  • Yield: 1 -10-inch pie
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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


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


  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. Cool for 1 hour and then chill completely. Serve as desired.
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