This is a delicious dessert when kumquats are in season and very easy to make. Served on a sapphire Fiesta plate.
I always try to have Candied Kumquats on hand when I make the pie, because I think it really is much better with those as a topping.
1 1/2 to 2 cups kumquats
1 cup heavy cream
1 (14 oz) can sweetened condensed milk
2 Tbsp freshly squeezed lime juice
graham cracker pie crust
Candied Kumquats, optional
whipped cream, optional
Purée kumquats in food processor. You should have between 3/4 to 1 cup.
Whip cream till stiff, then beat in the condensed milk. Continue mixing while adding the kumquat purée and lime juice. Pour into pie crust and chill several hours before serving. Top each slice with Candied Kumquats and/or whipped cream, if desired.