Kumquat Refrigerator Pie

Kumquat Refrigerator Pie by EclecticRecipes.com #recipe

Have you ever had a kumquat before? I haven’t had one since I was a kid. I faintly remember a family member urging me to try this little orange, proclaiming, “You’ll love it!” I also remember the out pour of laughter when my mouth puckered from the super sour center. Kumquats are nature’s sour candies. The rinds are super sweet, and the inside pulp is very sour. You eat them by popping the whole little fruit in your mouth, and then spit out the seeds. I had alot of fun watching my son taste the sweet rind, then pucker and spit out the pulp. If you love sour candies, you’ll love these, otherwise just stick to preparing dishes with the sweet rinds, like I have done here.

Kumquat Refrigerator Pie by EclecticRecipes.com #recipe

I first came across kumquat pie in the cookbook, Cooking the Cowboy Way, by Grady Spears. I saw the same recipe again at Drick’s site, Drick’s Rambling Cafe. Drick is a talented cook with tons of great recipes. I knew I had to try this great recipe after reading his love for it. The cookbook, Cooking the Cowboy Way, is a great cookbook that may be better suited on your coffee table than on your kitchen book shelf. Kumquat Refrigerator Pie by EclecticRecipes.com #recipe It has some of the most beautiful photography. Not only of delicious food, but also of amazing landscapes, livestock, and hunky cowboys. The book takes recipes from different ranches across the south. I had wanted to make this kumquat pie, along with a few other recipes. There is an amazing fish taco recipe I have yet to try, a delicious corn casserole that I made for Thanksgiving, and a great looking mole sauce I am planning to make. There are also a multitude of other great looking recipes. The kumquat pie recipe from this book comes from Sylvia Young, who won first place for this pie at the Kumquat Festival, held every year in Dade City, Florida. My recipe that follows is closely based on that recipe. I did take a shortcut and used a pre-made pie dough. However I added Sylvia’s pie crust recipe here. The basic difference in our recipes is that my modified recipe has a bit more orange juice and less lemon juice. Make sure that your pre-made pie crust or the pie plate you use is a deep dish. I used a regular nine inch pie crust, and had to use both crusts. So now you ask, Florida and cowboys? Well of course, the cattle industry in Florida is 500 years old and still a major part of our economy.

Kumquat Refrigerator Pie

Ingredients

Crust

  • 1/4 cup sour cream
  • 1/2 cup unsalted butter
  • 1 1/3 cups all-purpose flour

Ingredients

  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 1/3 cup pureed kumquat rinds
  • 14 oz can condensed milk
  • the juice of 1 lemon
  • the juice of 1 lime
  • the juice of 1 orange
  • 8 oz package cream cheese, room temperature

Method

  1. Preheat the oven to 350 degrees. Combine sour cream and butter together in a bowl. Mix in the flour, but do not over mix. Form the dough into a ball and place into the refrigerator for a few minutes. Lightly flour your work surface, and roll the dough into a medium thick crust. Place the crust into a 9 inch pie plate and prick the crust with a fork. Bake for 20 minutes or until golden brown. Let cool completely.
  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 serving.
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9 Responses to “Kumquat Refrigerator Pie”

  1. 1
    Maria — February 22, 2010 @ 12:51 pm

    What a fun pie!

  2. 2
    redkathy — February 22, 2010 @ 3:13 pm

    Hey I’ve never tried kumquats, and I just adore sour candy. Wish I could have seen your son’s sour face :) The pie looks amazing. I want to try this one, how many kumquats did you use?

  3. 3
    Angie — February 22, 2010 @ 3:19 pm

    I used a pint of kumquats, minus the 2 we ate :)

  4. 4
    Drick — February 22, 2010 @ 7:35 pm

    Hey, thanks for the mention – I had a little of the pie filling left over too but I later spooned it into custard cups – I think I would add a little orange concentrate next time…

  5. 5
    5 Star Foodie — February 22, 2010 @ 8:29 pm

    Mmm… this Kumquat pie sounds just heavenly! Your picture of kumquats is so gorgeous!

  6. 6
    acdee — February 22, 2010 @ 10:03 pm

    i notice you have really nice shots everytime! =) this pie looks great, i’m not sure if i can find kumquats here though..and i LOVE sour candies! yum O!

  7. 7
    Juliana — February 23, 2010 @ 3:22 pm

    Angie, what a nice dessert…condensed milk, cream cheese and kumquat…my mouth is watering at the pie picture :-)

  8. 8
    Megan — February 27, 2010 @ 7:27 pm

    Wow, this pie sounds great! I’ve never had a kumquat but I curiously pass by them in the grocery store all the time. I think this post has convinced me to give them a try!

  9. 9
    Kitchen Butterfly — March 7, 2010 @ 12:57 pm

    It took me a while to figure out how to eat kumquats when I first came across them. I would eat a bit of the skin, then suck the pulp and then finish off with the rest of the skin till a colleague saw me with them. I told him how tricky they were to eat and he said ‘I just eat the whole thing, all at once!’. We learn everyday. I love them….and that wedge of pie looks delish

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