Candied Kumquat Key Lime Pie

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Added Mar 18th, 09 by Nathan Fong


  • Categories: Pies & Tarts
  • Servings: 6 change
  • Calories per serving: 695
  • Prep Time: 15 mins
  • Cook Time: 77 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 69535%
Fat 26g40%
Cholesterol 257mg86%
Sodium 220mg 9%
Carbohydrates 106g35%

More facts>>

FoodConnect Nutritionals

Key lime pie is probably one of the best known desserts from Florida and the Caribbean. I love anything citrus for dessert and this light and luscious dessert has the addition of sweet and sour candied kumquats. This classic dessert with a twist was made by my award winning friend and Chef Norman Van Aken, who is one of the top Nuevo Latino and Cuban chefs in Florida.

Ingredients

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            [40aa9bf0-79aa-fbf4-619d-6160f6680a53] => Array
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                    [title] => nuts, almonds, ground
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                    [title_custom] => ground almonds or hazelnuts,
                    [componentid] => 1
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                    [quantity] => 1.00
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                    [title_custom] => unsalted butter,
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                    [method] => melted
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                    [title] => egg yolks, raw, lrg
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                    [ingredientuuid] => 0d908428-bf53-1e54-59f6-d01784e216fe
                    [quantity] => 6.00
                    [measure] => each
                    [title_custom] => extra large egg yolks
                    [componentid] => 2
                    [method] => 
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            [4afd0a4d-3cf7-d9a4-1507-c9d98f656f10] => Array
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                    [title] => milk, cond, swtnd
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                    [quantity] => 2.00
                    [measure] => cups
                    [title_custom] => sweetened condensed milk
                    [componentid] => 2
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            [3449f75f-80e1-44e4-d95a-a84206ca1a38] => Array
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                    [title] => kumquats, fresh
                    [ingredientid] => 20105
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                    [quantity] => 0.25
                    [measure] => cup
                    [title_custom] => candied kumquats,
                    [componentid] => 2
                    [method] => seeds and pulp discarded, finely chopped (optional)
                )

            [0a2c8c77-1b6f-06c4-b996-f223005d7522] => Array
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                    [title] => juice, lime, fresh
                    [ingredientid] => 19886
                    [ingredientuuid] => 0a2c8c77-1b6f-06c4-b996-f223005d7522
                    [quantity] => 1.50
                    [measure] => cups
                    [title_custom] => fresh Key lime juice (or substitute fresh lime juice)
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                    [title] => kumquats, fresh
                    [ingredientid] => 20105
                    [ingredientuuid] => 3449f75f-80e1-44e4-d95a-a84206ca1a38
                    [quantity] => 10.00
                    [measure] => each
                    [title_custom] => kumquats
                    [componentid] => 3
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            [1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
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                    [quantity] => 0.33
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                    [title_custom] => fresh orange juice
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For the crust:

  • 1 cup graham wafer cracker crumbs
  • 1/2 cup ground almonds or hazelnuts, toasted
  • 3 tablespoons sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 cup unsalted butter, melted

For the filling:

  • 6 extra large egg yolks
  • 2 cups sweetened condensed milk
  • 1/4 cup candied kumquats, seeds and pulp discarded, finely chopped (optional)
  • 1 1/2 cups fresh Key lime juice (or substitute fresh lime juice)

Candied Kumquats:

  • 10 kumquats
  • 2/3 cup sugar
  • 1/3 cup fresh orange juice

Recipe Method

1. Preheat the oven to 375 F. Combine the crust ingredients in a mixing bowl and press into the bottom and sides of a 10-inch pie pan.

2. In another mixing bowl, beat egg yolks until thick and pale yellow, about 5 minutes.

3. Beat in condensed milk and kumquats. Slowly add lime juice.

4. Pour filling into the crust and bake in the preheated oven for 10 to 12 minutes, until set. Remove from oven and cool for 1 hour. Chill in refrigerator and serve with sweetened whipped cream mixed with some lime zest.

Candied Kumquats:

1. Place the kumquats in a heavy saucepan and cover with water. Bring to a boil over high heat and drain. Transfer the kumquats to a bowl of ice water and let cool.

2. Drain and dry kumquats and trim off each end. Bring the sugar and orange juice to a boil in a saucepan, lower to simmer and add fruit. Simmer for 50 to 60 minutes, stirring occasionally to make sure the fruit does not stick to the bottom of the saucepan.

3. Remove the kumquats and set onto a parchment paper lined baking sheet until ready to use.

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