Kumquat Refrigerator Pie Recipe 45 Recipes

KUMQUAT PIE

Kumquat Pie image

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

Ingredients

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
½ cup lemon juice
⅔ cup kumquat puree
1 (9 inch) prepared graham cracker crust

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

Kumquat Refrigerator Pie image

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

Ingredients

3/4 pound kumquats
1 can (14 ounces) sweetened condensed milk
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup lemon juice
1 frozen pie shell, baked
Fresh mint leaves and additional kumquats, optional

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 :

REFRIGERATOR PIE

Refrigerator Pie image

Provided by Alton Brown

Categories main-dish

Time 1h15m

Yield 1 refrigerator pie

Number Of Ingredients 11

Ingredients

1 cup heavy cream or half-and-half
2 eggs
2 pinches kosher salt
Freshly grated nutmeg
1 frozen 9-inch pie crust
Cooked spinach, cheddar cheese, cubed cooked ham
Bacon, Sauteed leeks, and Gruyere cheese
Cooked spinach, canned artichoke hearts, and Parmesan cheese
Roasted chicken, goat cheese, and sun-dried tomatoes
Blanched asparagus and smoked salmon
Port Salut and Spam

Steps:

In a nonreactive, stainless steel bowl, combine the cream or half-and-half and the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk to combine.
Refrigerator Pie Rules: Heat oven to 350 degrees F. Evenly distribute the pie fillings in the pie crust. Do not overfill the crust with the filling ingredients. Do not pour too much royale into the crust. The eggs will expand upon cooking. Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes. Cool the pie for at least 15 minutes before slicing.

KUMQUAT REFRIGERATOR PIE

Kumquat Refrigerator Pie image

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

Ingredients

1 9-inch baked pie crusts or 1 graham cracker crust
8 ounces cool whip dessert topping (or equivalent whipped cream)
2/3 cup kumquat, pureed
1 can sweetened condensed milk
1/2 cup lemon juice

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

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