Kumquat Pie Recipes

Steps:

• Beat condensed milk and whipped topping together in a bowl with an electric mixer. Add lemon juice and beat until thickened. Stir in kumquat puree. Pour into the pie crust.
• Freeze until firm, 2 to 3 hours. Let thaw for 5 to 10 minutes before serving.

Steps:

• Beat the condensed milk with the whipped topping.
• Add the lemon juice and beat until thickened.
• Add the kumquats, pour in pie shell and chill in refrigerator for several hours.

Steps:

• Slice the kumquats in half and scrape out as many seeds as possible. Add the kumquats to a 2.5-liter container and cover with the vodka. Cover the container so that it is airtight and place it in the refrigerator. Let steep, refrigerated, for at least 3 weeks and up to 6 weeks before straining.
• When ready to strain, add the sugar and 1/2 cup water to a small saucepan. Bring the mixture to a simmer, stirring regularly, until the sugar has dissolved. Cool the simple syrup to room temperature.
• Strain the kumquat-cello into a 1.5-liter container. Stir in the simple syrup. Serve over ice or in cocktails as desired.

Steps:

• Thinly slice 6 kumquats and set aside.
• With the rest of the kumquats you need to slice them in half and squeeze out the juice.
• Your going to need 1/2 cup juice.
• Strain.
• In a 3 quart pan whisk together 1&1/4 cup sugar and cornstarch.
• Slowly whisk in the kumquat juice and water, blending to smooth.
• Cook over medium high heat stirring constantly until mixture thickens and comes to a full boil.
• Whisk yolks and slowly pour in 1/4 cup of the hot mixture, then whisk this into the hot mixture on the stove.
• Remove from heat and stir in sliced fruit and butter.
• Cool for 5 minutes then pour into pie plate lined with pastry.
• Beat whites until frothy.
• Gradually add remaining sugar and beat until stiff, glossy peaks hold their shape.
• Beat in vanilla.
• Pile the meringue on top of the filling, pushing it around to cover.
• Make decorative swirls or peaks and bake in a preheted 375 degree oven for about 7 minutes-you want the meringue golden brown.
• Let cool for at least 3 hours-overnight in the fridge is best.

Steps:

• Candied fruit: 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.

Steps:

• Rinse kumquats; cut in half and remove seeds. Place in a blender; cover and process until pureed. Strain, discarding skins and pulp., In a large bowl, beat the puree with milk and lemon juice until blended. Fold in whipped topping. Transfer to pie shell. Refrigerate for at least 4 hours. Garnish with mint and additional kumquats if desired.