Recipe - Key Lime And Candied Kumquat Peel Pie

CANDIED FRUIT
30 Kumquats
1 Three fourths cup Sugar
1 One fourth cup Orange juice
GRAHAM CRACKER/NUT PIE
CRUST:
1 cup Graham cracker crumbs
One half cup Toasted and ground almonds
3 tablespoon Sugar
1 teaspoon Cinnamon
1 teaspoon Nutmeg
One fourth cup Melted sweet butter

FILLING
6 Egg yolks
2 cup Sweetened condensed milk
1 Three fourths cup Key lime juice
One fourth cup The candied kumquat, seeds
and pulp discarded, chopped
small

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 5060 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.

Combine all of the above ingredients together in a bowl. Now press them
firmly into the bottom and up the sides of a 10inch pie pan.

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 1012 minutes.

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

Yield: 1 10inch pie

Recipe by: CHEF DU JOUR NORMAN VAN AKENSHOW #DJ9361

Posted to MMRecipes Digest V4 #045 by "Ed Bauman" BIRCHCREEK@msn.com on
Feb 12, 97.