Key Lime And Candied Kumquat Peel Pie

For the graham cracker/nut Pie crust: 1 c Graham cracker crumbs 1/2 c Toasted and ground almonds 3 tb Sugar 1 ts Cinnamon 1 ts Nutmeg 1/4 c Melted sweet butter Filling: 6 Egg yolks 2 c Sweetened condensed milk 1 3/4 c Key lime juice 1/4 c The candied kumquat, seeds And pulp discarded, chopped Small Put the fruit in a heavy sauce pan and

cover the fruit with

cool water.

Now place the pan on high heat.

Once it comes to a boil, drain.

Put the fruit in a bowl of ice water and allow to cool.

Now remove the fruit from the ice water and set it aside on a towel.

Place the fruit on a cutting board and trim off both ends of the fruit.

In a small saucepan mix together the sugar and orange juice.

Bring to a boil over medium high heat.

Lower the heat to a simmer.

Skim as necessary and add the fruit.

Simmer 50-60 minutes, stirring occasionally to make sure the fruit is not sticking to the bottom.

Take the fruit out and separate on a plate lined with parchment paper.

Reserve and use as desired.

For the graham cracker/nut pie crust: Combine all of the above ingredients together in a bowl.

Now press them firmly into the bottom and up the sides of a 10-inch pie pan.

Filling: Whip the egg yolks until thick and pale yellow (about 5 minutes).

Pour in the condensed milk and the kumquats.

Slowly add in the key lime juice.

Pour into the pie crust and bake 10-12 minutes.

Cool for 1 hour and then chill completely.

Serve as desired.

CHEF DU JOUR NORMAN VAN AKEN SHOW