Key Lime and Candied Kumquat Peel Pie |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. Candied fruit:
2. 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.
3. 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
4. For the graham cracker/nut pie crust:
5. 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
6. Filling:
7. 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.
8. Cool for 1 hour and then chill completely. Serve as desired.
9. Yield: 1 -10-inch pie
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