Kumquat Pie

Credit to Carroll Pellegrinelli

Ingredients


 * 14-ounce can sweetened condensed milk
 * 1/2 cup freshly squeezed lemon juice
 * 2/3 cup pureed kumquats
 * 8-ounce container whipped topping, defrosted
 * 9-inch pre-baked pie shell or graham cracker crust

How to make the pie:

Combine sweetened condensed milk and lemon juice in a large bowl and beat on medium speed until it starts to thicken, approximately 2 to 3 minutes.

Add kumquat puree and beat on low speed until combined, stopping to scrape down the sides of the bowl with a spatula as necessary.

Fold in whipped topping and pour mixture into prepared crust.

Refrigerate pie overnight or for at least 2 hours before serving.

Tips:


 * In a flaky pastry crust, this pie resembles a classic Key lime pie, but it also tastes delicious in a graham cracker crust. You can swap shortbread cookies or vanilla cookies for the graham crackers for a sweeter base or add a meringue topping for additional flavor and texture, though that would require time in the oven for browning.