Best Kumquat Meringue Pie Recipes

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KUMQUAT PIE



Kumquat Pie image

Try this surprising, refreshing refrigerator/freezer pie made with kumquat puree.

Provided by Bonnie

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 5

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
½ cup lemon juice
⅔ cup kumquat puree
1 (9 inch) prepared graham cracker crust

Steps:

  • Beat condensed milk and whipped topping together in a bowl with an electric mixer. Add lemon juice and beat until thickened. Stir in kumquat puree. Pour into the pie crust.
  • Freeze until firm, 2 to 3 hours. Let thaw for 5 to 10 minutes before serving.

Nutrition Facts : Calories 386 calories, Carbohydrate 53.9 g, Cholesterol 16.7 mg, Fat 16.3 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 233.2 mg, Sugar 41.7 g

KEY LIME AND CANDIED KUMQUAT PEEL PIE



Key Lime and Candied Kumquat Peel Pie image

Provided by Food Network

Categories     dessert

Time 2h

Yield 1 -10-inch pie

Number Of Ingredients 13

30 kumquats
1 3/4 cups sugar
1 1/4 cups orange juice
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

Steps:

  • 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.

CANDIED KUMQUAT AND RICOTTA TART



Candied Kumquat and Ricotta Tart image

Categories     Dessert     Bake     Ricotta     Kumquat     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 9

4 cups fresh kumquats (1 1/2 lb with leaves; 1 lb without)
1 cup water
2 cups plus 2 tablespoons sugar
1 teaspoon fennel seeds, lightly toasted
2/3 cup ricotta
1/3 cup sour cream
1 (12- to 13-inch) baked sweet tart shell
Special equipment:
Special equipment: an electric coffee/spice grinder

Steps:

  • Thinly slice kumquats crosswise with a sharp knife, discarding seeds.
  • Bring water and 2 cups sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer syrup, uncovered, 5 minutes. Stir in kumquats and simmer gently 10 minutes. Drain and cool kumquats in a sieve set over a bowl, then return drained syrup to pan and boil until reduced to about 11/3 cups, 3 to 5 minutes.
  • Finely grind fennel seeds in coffee/spice grinder, then transfer to a bowl and whisk together with ricotta, remaining 2 tablespoons sugar, and a pinch of salt just until ricotta is slightly smoother. Whisk in sour cream until just combined and spread evenly over bottom of tart shell.
  • Arrange kumquats as evenly as possible over ricotta using your fingers or a small spoon, separating slices as necessary with a skewer, then brush kumquats with some of reduced syrup.
  • Remove side of tart pan.

KUMQUAT MERINGUE PIE



Kumquat Meringue Pie image

Make and share this Kumquat Meringue Pie recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 40m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

4 cups kumquats
1 1/2 cups sugar
6 tablespoons cornstarch
1 1/2 cups water
4 large eggs, separated
3 tablespoons butter
1 single crust pie crust
3/4 teaspoon vanilla

Steps:

  • Thinly slice 6 kumquats and set aside.
  • With the rest of the kumquats you need to slice them in half and squeeze out the juice.
  • Your going to need 1/2 cup juice.
  • Strain.
  • In a 3 quart pan whisk together 1&1/4 cup sugar and cornstarch.
  • Slowly whisk in the kumquat juice and water, blending to smooth.
  • Cook over medium high heat stirring constantly until mixture thickens and comes to a full boil.
  • Whisk yolks and slowly pour in 1/4 cup of the hot mixture, then whisk this into the hot mixture on the stove.
  • Remove from heat and stir in sliced fruit and butter.
  • Cool for 5 minutes then pour into pie plate lined with pastry.
  • Beat whites until frothy.
  • Gradually add remaining sugar and beat until stiff, glossy peaks hold their shape.
  • Beat in vanilla.
  • Pile the meringue on top of the filling, pushing it around to cover.
  • Make decorative swirls or peaks and bake in a preheted 375 degree oven for about 7 minutes-you want the meringue golden brown.
  • Let cool for at least 3 hours-overnight in the fridge is best.

Nutrition Facts : Calories 477, Fat 19, SaturatedFat 7.2, Cholesterol 156.3, Sodium 245.4, Carbohydrate 71.3, Fiber 1.2, Sugar 50.3, Protein 6.1

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