American Pie Council

2011 Contest Recipe

Kumquat Tropical Delight Pie

KUMQUAT TROPICAL DELIGHT PIE
Pie Crust:
1 1/3 c finely crushed vanilla wafers 2 tbsp sugar 1/2 tsp vanilla 1/3 c melted butter
Mix all ingredients in bowl until blended. Pour into 9 in. pie dish sprayed with butter flavored non-stick spray. Press into bottom and sides of dish. Bake at 350 degrees for 8 to 12 minutes or until lightly browned. Let cool.
Filling:
1 can condensed milk
12 oz Cool Whip (8 oz of filling, 4 oz for garnishment)
1/2 cup lemon juice
1 tsp vanilla
1/2 cup purred kumquats (cut in half and remove seeds)
1/2 cup crushed pineapple (well drained)
1 cup flaked coconut, toasted
1 small can mandarin oranges (drained and pat dried)
Beat condensed milk and Cool Whip. Add lemon juice and vanilla. Mix well. Add kumquats and pineapples. Mix. Fold in 2/3 cup coconut. Pour into cooled pie crust. Chill 5-6 hours or overnight.
Garnishment:
Add 2 drops of red and 2 drops yellow food coloring to remaining Cool Whip. Mix in 1/2 tsp vanilla and 1/3 cup drained pineapple. Spoon Cool Whip into 1 qt storage bag, cut one corner, and squeeze around edge of pie. Arrange mandarin oranges around center of pie. Place one kumquat in center of pie. Sprinkle with remaining 1/3 cup coconut.

Szymanek—Citrus