Kumquat Refrigerator Pie
- 1/4 cups Sour Cream
- 1/2 cups Unsalted Butter
- 1-1/3 cup All-purpose Flour
- 1 cup Heavy Cream
- 3 Tablespoons Sugar
- 8 ounces, weight Package Cream Cheese, Room Temperature
- 1/3 cups Pureed Kumquat Rinds
- 14 ounces, weight Can Condensed Milk
- 1 whole Lemon, Juiced
- 1 whole Lime, Juiced
- 1 whole Orange, Juiced
- 1. Preheat the oven to 350 degrees. Combine sour cream and butter together in a bowl. Mix in the flour, but do not over mix. Form the dough into a ball and place into the refrigerator for a few minutes. Lightly flour your work surface, and roll the dough into a medium thick crust. Place the crust into a 9-inch deep dish pie plate and prick the crust with a fork. Bake for 20 minutes or until golden brown. Let cool completely.
- 2. Beat the cream and sugar with an electric mixer until it is light and fluffy, and holds its shape well. In a separate bowl, beat the room temperature cream cheese, kumquat rinds, milk, and juices until well combined. Now add the fluffy whipped cream and beat until it is well incorporated. Scoop the filling into the cooled pie shell. Refrigerate overnight before serving.
ubc, butter, allpurpose, heavy cream, sugar, cream cheese, kumquat, condensed milk, lemon, orange
Taken from tastykitchen.com/recipes/desserts/kumquat-refrigerator-pie/ (may not work)