A tart yet creamy pie with
candied kumquats and a cinnamon, almond and graham cracker crust.
Great for a celebration.
Candied Kumquat
Key Lime Pie
10 kumquats, thinly sliced, seeds discarded
2/3 cup granulated sugar
1/3 cup fresh orange juice
1 cup graham cracker crumbs
1/2 cup ground toasted almonds
1/4 cup butter, melted
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 large egg yolks
2 cups sweetened condensed milk
1 3/4 cups fresh key lime juice
Place sliced kumquats
in a heavy saucepan and cover with water. Bring to a boil over
high heat and drain. Transfer to a bowl of ice water; drain.
Bring 2/3 cup of sugar and orange juice to a boil in a saucepan,
lower heat to a simmer and add fruit. Simmer for 30 minutes,
or until liquid is evaporated and fruit is glazed. Stir occasionally
to make sure fruit is not sticking to the bottom of pan. Remove
kumquats and reserve on a plate lined with parchment paper.
Preheat oven to 375°F.
Combine graham crackers,
almonds, melted butter, 3 tablespoons sugar, cinnamon and nutmeg
in a mixing bowl and press firmly into the bottom and sides of
a 9-inch pie pan.
In another mixing bowl,
whisk egg yolks until thick and pale yellow, about 5 minutes.
Pour in condensed milk and candied kumquats. Slowly add lime
juice, whisking constantly. Pour filling into prepared crust
and bake for 10 to 12 minutes. Remove from oven and cool for
1 hour. Chill in refrigerator until ready to serve.
