Tuesday, April 6, 2010

Kumquat Pie

Tasty Tuesday
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We hosted Easter for my husband's family at our house this year. It was my first time hosting the whole crowd and I was a little nervous.

As a general rule I don't try out new recipes on guests. Kumquat Pie is a new one for me, but it was a risk I was willing to make.

What is a kumquat? As you can see, it's a really tiny orangey citrus fruit, consumed peel and all (though sometimes there are seeds). It's very tart, so the effect is kind of key lime pie-ish.

Where do you get a kumquat? Well... if you're my Aunt Penny you can go in your backyard and get 'em off the tree. But if you're not so lucky as to have a kumquat tree (bush), then they may or may not be in your grocery store (they certainly won't have a large display for them). Maybe you've never seen them before, but maybe you've never looked. If the grocery store has organic parsley, it probably has kumquats.

I made three pies (and asparagus, grilled beef tenderloin, grilled spareribs +family potluck for side dishes). Coconut cream pie, sweet potato pie, and kumquat pie.

The coconut cream pie was rich, decadent, creamy, and melt-in-your-mouth amazing.

My piping skillz are mad.

The sweet potato pie was piled high with whipped cream and sprinkled with cinnamon -- just the way I like it.

But the one still being talked about is the kumquat pie. So without further ado:

Kumquat Refrigerator Pie
Source: Adapted from Tasty Kitchen

For the crust:
  • 1 1/2 sleeves graham crackers
  • 1/4 cup sugar
  • 6 Tbsp. butter
For the pie:
  • 1 cup Heavy Cream
  • 3 Tablespoons Sugar
  • 8 ounces, Package Cream Cheese, Room Temperature
  • ⅓ cups Pureed Kumquats (seeded)
  • 14 ounces, weight Can Condensed Milk
  • 1 whole Lemon, Juiced
  • 1 whole Lime, Juiced
  • 1 whole Orange, Juiced
For the topping:
  • 1 cup Heavy Cream
  • 3 Tablespoons Sugar

1. Blend, pound, pulverize or otherwise crumb-up 1 1/2 sleeves of graham crackers. In a small bowl, mix graham cracker crumbs, melted butter and sugar. Press evenly into a deep dish 9" pie plate. Bake in a 350 oven for 7-12 minutes, or until golden. Set aside to cool. (Or buy a ready-made one, but really... why bother? It's so easy to make).
2. Beat the cream and sugar with an electric mixer until it is light and fluffy, and holds its shape well. In a separate bowl, beat the room temperature cream cheese, kumquat rinds, milk, and juices until well combined. Now add the fluffy whipped cream and beat until it is well incorporated. Scoop the filling into the cooled pie shell. Refrigerate overnight before decorating with the additional whipped cream and then serving.
3. Prepare to hear your sister-in-law say, "I think they serve that kumquat pie in heaven."


Cassidy said...

I've never liked kumquats, but this sounds like it could be delicious. I might have to give the kumquat a try again. Nothing says "try me" like a delicious looking pie.

Jenna St.Hilaire said...

Ooh, that does sound good. You make me want to make sweet potato pie, too.

Chicken and ham pie over at my blog today!

A Joyful Chaos said...

It sounds like something I now need to give a try. Thanks so much for sharing the recipe!

amy said...

I have made this twice now - was looking for a recipe to use some of the kumquats on our kumquat tree - and it turned out great! Thanks for sharing!

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