Recipe courtesy of Norman Van Aken
Key Lime and Candied Kumquat Peel Pie
- Level: Easy
- Yield: 1 -10-inch pie
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 895
- Total Fat
- 28
- Saturated Fat
- 13
- Carbohydrates
- 156
- Dietary Fiber
- 9
- Sugar
- 136
- Protein
- 15
- Cholesterol
- 201
- Sodium
- 213
- Total: 2 hr
- Prep: 30 min
- Cook: 1 hr 30 min
Ingredients
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
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.