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

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