Kumquat Graham Cracker Pie

1 pie servings Prep: 20 m Cook: PT0M Total: 2 h 20 m Beginner
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Kumquat Graham Cracker Pie
Kumquats are like reverse oranges — the peel is sweet, and the pulp inside is sour. The seeds are small so either swallow them whole, or spit them out. This creamy icebox pie combines fresh kumquats with condensed milk and lemon juice in a graham cracker crust. No kumquats? Try one cup naval orange.

Ingredients

1 pie servings
  • 12 fresh kumquats
  • 1/2 cup lemon juice (2 lemons)
  • 8 ounce Cool Whip
  • 1 cup condensed milk
  • 1 graham cracker crust

Step-by-Step Instructions

  1. Seed kumquats. Puree the kumquats and lemon juice together in a blender or food processor until smooth.
  2. Combine the condensed milk and Cool Whip in a large mixing bowl, stirring until well blended.
  3. Add the kumquat puree to the mixture. Mix well until fully incorporated.
  4. Pour into graham cracker crust and smooth the top.
  5. Chill for at least 2 hours or more before serving to allow the pie to set properly.

Common Problems and Solutions

Q: Can I use a store-bought graham cracker crust?

A: Yes, absolutely! A store-bought crust works perfectly for this recipe and saves time. You can also make your own if you prefer.

Q: What if I can't find fresh kumquats?

A: Use 1 cup of diced naval oranges as suggested in the recipe. You can also try key limes or Meyer lemons for a different citrus twist.

Q: How long will this pie keep in the refrigerator?

A: The pie will keep for 3-4 days covered in the refrigerator. The texture is best within the first 2 days.

Tips and Techniques

For the smoothest texture, make sure your kumquats are fully pureed with no large chunks. If you like a bit of texture, you can leave it slightly chunky. The pie sets better if chilled overnight.

Ingredient Substitutions

  • kumquats: 1 cup diced naval oranges, or Meyer lemons, or key limes
  • Cool Whip: homemade whipped cream (1 cup heavy cream whipped with 2 tablespoons sugar)
  • condensed milk: dulce de leche for a caramel variation

Equipment Needed

  • blender or food processor
  • mixing bowl
  • rubber spatula

Historical Context

Icebox pies became popular in the South when refrigerators became common household appliances in the 1930s-40s. These no-bake pies were perfect for hot Southern summers when you didn’t want to heat up the kitchen with the oven.