Key lime and candied kumquat peel pie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Candied fruit: | ||
| 30 | Kumquats | |
| 1¾ | cup | Sugar |
| 1¼ | cup | Orange juice |
| 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 | Melted sweet butter |
| Filling: | ||
| 6 | Egg yolks | |
| 2 | cups | Sweetened condensed milk |
| 1¾ | cup | Key lime juice |
| ¼ | cup | The candied kumquat, seeds |
| And pulp discarded, chopped | ||
| Small | ||
Directions
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.
Yield: 1- 10-inch pie
CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9361