TALLAHASSEE, Fla. (WCTV) – Chef Cherry Rankin visited WCTV studios to share her recipe for Kumquat Pie.
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
Instructions:
- 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.
To keep up with the latest news as it develops, follow WCTV on Facebook, Instagram, YouTube, Nextdoor and X (Twitter).…