KUMQUAT PIE
Try this surprising, refreshing refrigerator/freezer pie made with kumquat puree.
Provided by Bonnie
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 386 calories, Carbohydrate 53.9 g, Cholesterol 16.7 mg, Fat 16.3 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 233.2 mg, Sugar 41.7 g
KUMQUAT MERINGUE PIE
Make and share this Kumquat Meringue Pie recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 477, Fat 19, SaturatedFat 7.2, Cholesterol 156.3, Sodium 245.4, Carbohydrate 71.3, Fiber 1.2, Sugar 50.3, Protein 6.1
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