Key Lime And Candied Kumquat Peel Pie

Recipe Ingredients

		Candied Fruit
30		Kumquats
1 3/4 cups	346g / 12oz	Sugar
1 1/4 cups	296ml	Orange juice
		Graham Cracker Nut Pie Crust
1 cup	146g / 5.1oz	Graham cracker crumbs
1/2 cup	73g / 2.6oz	Toasted and ground almonds
3 tablespoons	45ml	Sugar
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Nutmeg
1/4 cup	49g / 1.7oz	Melted sweet butter
		Filling
6		Egg yolks
2 cups	474ml	Sweetened condensed milk
1 3/4 cups	414ml	Key lime juice
1/4 cup	27g / 1oz	Candied kumquat - seeds and pulp
		Discarded, chopped small

Recipe Instructions

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 to 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.

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 to 12 minutes.

Cool for 1 hour and then chill completely. Serve as desired.

This recipe yields 1 ten-inch pie

Source:
CHEF DU JOUR - (Show # DJ-9361) - from the TV FOOD NETWORK

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