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 REFRIGERATOR PIE
Fluffy, tart and sweet, this kumquat pie will have everyone loving these tiny citrus gems. Henrietta Brumbaugh, Hiawassee, Georgia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Rinse kumquats; cut in half and remove seeds. Place in a blender; cover and process until pureed. Strain, discarding skins and pulp., In a large bowl, beat the puree with milk and lemon juice until blended. Fold in whipped topping. Transfer to pie shell. Refrigerate for at least 4 hours. Garnish with mint and additional kumquats if desired.
Nutrition Facts :
KUMQUAT REFRIGERATOR PIE
Another recipe for me to try out with my next bumper crop of kumquats. Cooking time is actually chilling time.
Provided by Mercy
Categories Pie
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat the condensed milk with the whipped topping.
- Add the lemon juice and beat until thickened.
- Add the kumquats, pour in pie shell and chill in refrigerator for several hours.
Nutrition Facts : Calories 336.5, Fat 13.6, SaturatedFat 5.6, Cholesterol 22.7, Sodium 207, Carbohydrate 48.1, Fiber 0.4, Sugar 36.8, Protein 6.8
KUMQUAT'S SAVORY MEXICAN PIE
This was the result of using up some leftovers in my freezer and refrigerator. Didn't seem to be anything like it on Recipezaar. BF loved it and said I had to post it, so here it is! You can probably substitute the same amount of cumin for the chile and paparika, but I didn't have any at the time. I really liked the way the egg and cheese cooked together on top and it tasted really good with the bean mixture.
Provided by Kumquat the Cats fr
Categories Savory Pies
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Add the pinto beans, half the cheese, chile, paprika, green onions, tomato and salsa. Mix to combine.
- Whisk together the two eggs and the rest of the cheese.
- Heat olive oil in non-stick skillet. Add the shallot, saute a bit, then the vegetarian crumbles. Cook until browned.
- Combine the bean mixture and crumbles. Mix and pour into pie crust. Pour the egg and cheese mixture on top.
- Cook for about 40-45 minutes until egg is done and cheese is melted.
Nutrition Facts : Calories 751.5, Fat 38.8, SaturatedFat 15.2, Cholesterol 165.3, Sodium 1636.4, Carbohydrate 58.4, Fiber 14.4, Sugar 5.2, Protein 43.8
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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