Tart, sweet, and incredibly easy, this Kumquat Pie recipe is sure to become a new family favorite! With an amazingly creamy filling and delicious graham cracker crust, it's quick and easy to make and doesn't require any baking!
Optional garnish: whipped topping and candied kumquat slices
1graham cracker crust purchased, deep dish
Instructions
To remove the kumquat seeds, cut the fruit in half. Then use a wooden skewer or another tool with a sharp point, and pop them out. While most seeds are apparent, you might have to dig around a bit to find the hidden ones.
Place the seeded kumquats in a food processor, and puree until the mixture is relatively smooth. You should end up with anywhere from one to two cups of pureed fruit.
Whisk together the pureed fruit, sweetened condensed milk, lemon juice, and the whipped topping in a medium-size bowl.
Pour the filling into the graham cracker crust and chill for two to three hours before serving.
Optional, garnish the slices with a dollop of whipped cream and sliced candied kumquats.
Video
Notes
I used a purchased deep-dish graham cracker crust (the kind that says it has two extra servings).If you prefer, you can easily make your crust by combining one and one-half cups of graham cracker crumbs, five tablespoons of butter, and one-third cup of granulated sugar. Press the mixture firmly into the bottom of the dish or pan and slightly up the sides. Make sure it is tight and compact. Chill for two hours, and then add the filling.You can also substitute homemade whipped cream for the frozen whipped topping. To make it, use your electric mixer to whip up one cup of heavy whipping cream with two tablespoons of confectioners' sugar and one teaspoon of vanilla extract. Continue whipping until the mixture forms medium peaks, which should take about three to four minutes. Depending on the size of your fruit, four cups of whole kumquats will produce anywhere from one to two cups of puree after processing it in a food processor. This recipe is very versatile and works well with anywhere from one to two cups of fruit puree. If you end up with two cups, you can either add it all to one pie or double the rest of the ingredients and make two pies.