The sweet-tart taste of kumquats flirts with the lusciousness of a cream pie in this remarkably easy-to-make recipe adapted from the Kumquat Growers website. The exotic fruit adds sophistication to an old-fashioned "icebox pie" that you can prepare without turning on the oven. Plan ahead (the pie needs at least two hours in the fridge but preferably overnight to set) and bring this to a potluck or dinner party.
You can pop bite-size fresh kumquats into your mouth whole, peel and all. The tender skin tastes sweet in contrast to the sour flesh, and those opposing flavors give the fruit its unique appeal. Kumquat jam, jelly and marmalade appear more often at farmers markets than on grocery store shelves, adding to its artisanal appeal.
Kumquats come from Asia, but they grow well with citrus fruits in both California and Florida. In season from November through April, kumquats look like bite-size oranges. You can mail-order from a number of online sources if you cannot find them in your local grocery store. Fresh kumquats last in the refrigerator for up to three weeks and puree keeps in the freezer for six months or more.
- Combine sweetened condensed milk and lemon juice in a large bowl and beat on medium speed until it starts to thicken, approximately 2 to 3 minutes.
- Add kumquat puree and beat on low speed until combined, stopping to scrape down the sides of the bowl with a spatula as necessary.
- Fold in whipped topping and pour mixture into prepared crust.
- Refrigerate pie overnight or for at least 2 hours before serving.
- Fresh kumquats are very simple to prepare and puree yourself; learn how with these kumquat puree tips.
- To substitute homemade whipped cream for the prepared frozen topping, you need to stabilize it to retain the loft. For every cup of cream, add one tablespoon of cornstarch directly to the bowl or mix 1/2 tablespoon Instant ClearJel into the sugar called for in your recipe before you beat it into the cream.
- In a flaky pastry crust, this pie resembles a classic Key lime pie, but it also tastes delicious in a graham cracker crust. You can swap shortbread cookies or vanilla cookies for the graham crackers for a sweeter base or add a meringue topping for additional flavor and texture, though that would require time in the oven for browning.