Kumquat Refrigerator Pie

Kumquat Refrigerator Pie

Ingredients:

  • 1 baked pie crust, 9 “
  • 1 (8 oz.) Cool Whip whipped topping
  • 2/3 cup pureed Kumquats
  • 1 can condensed milk
  • 1/2 cup lemon juice

Directions:

Beat condensed milk and whipped topping. Add lemon juice and beat until thickened. Add pureed kumquats, pour in pie shell and chill in refrigerator for several hours.

 

Kumquat Puree Preparation

Wash fruit, cut in half and remove seeds. Place in blender or food chopper (A blender makes a finer puree). Do not cook. Use puree in recipes as called for or freeze in zip-lock bags or other freezer containers. Frozen kumquat puree can be stored for six months or more. When you use frozen puree .. defrost and drain the excess liquid before using.

Key Lime Pie with Gingersnap Crust

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Key Lime Pie with Gingersnap Crust

Ingredients:

  • 1 1/2 cups crumbled gingersnap cookies
  • 1 cup sweetened flaked coconut
  • 1/4 cup unsalted butter, melted
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup Key lime juice
  • 1 teaspoon lime zest
  • 4 egg yolks
  • Whipped cream
  • Toasted sweetened flaked coconut

How to make:

Preheat oven to 350 degrees.

Pulse the cookies in a food processor until finely ground. Add coconut and pulse to mix.  Add the butter and pulse to mix. Press over the bottom and up the side of a 9-inch pie plate. Bake for 8 to 10 minutes or until golden brown. Cool on a wire rack. Maintain the oven temperature. For a nuttier flavor, toast the coconut.

In a large bowl combine and beat together the condensed milk, lime juice, lime zest and egg yolks. Pour into the cooled crust. Bake for 8 to 10 minutes or until set.

Let stand until cool.

Top each slice with whipped cream and toasted coconut flakes.