KEY LIME AND CANDIED KUMQUAT PEEL PIE
©1996 All Rights Reserved by Norman Van Aken
Yield: 1) 10” pie
For the candied fruit:
- 30 kumquats
- 1 ¾ Cup sugar
- 1 ¼ Cup orange juice
Put the fruit in a heavy saucepan 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.
For the graham cracker/nut pie crust:
- 1-Cup graham cracker crumbs
- ½ Cup toasted and ground almonds
- 3 Tablespoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ Cup of melted sweet butter
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.
For the filling:
- 6 egg yolks
- 2 Cups sweetened condensed milk
- 1 ¾ Cup key lime juice
- ¼ Cup of the candied kumquat, seeds & pulp discarded, chopped small
Whip the egg yolks until thick and pale yellow in an electric mixer, (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.
