KEY LIME AND CANDIED KUMQUAT PEEL PIE

facebook share image   twitter share image   pinterest share image   E-Mail share image



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.

There are no comments yet!