Kumquat Refrigerator Pie
Brighten up your dessert game with this refreshing Kumquat Refrigerator Pie, a no-bake masterpiece that’s as vibrant as it is simple to make. Featuring a buttery graham cracker crust and a creamy, tangy filling made with pureed kumquats, sweetened condensed milk, and cream cheese, this pie is the perfect blend of sweet and citrusy. The addition of freshly squeezed lemon juice enhances the tartness of the kumquats, creating a luscious flavor profile that’s both bold and balanced. With just 20 minutes of prep time and no need for baking, this easy dessert is ideal for warm-weather gatherings or when you’re short on time. Garnish with whipped topping for an extra touch of elegance, and serve it chilled for a refreshing slice of heaven. Perfect for citrus lovers, this no-bake kumquat pie is sure to wow your guests!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1.5 cups Kumquats, thinly sliced (seeds removed)
- 1 14-ounce can Sweetened condensed milk
- 0.33 cup Freshly squeezed lemon juice
- 8 ounces Cream cheese, softened
- 1 cup Whipped topping or heavy cream (optional, for garnish)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles damp sand.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust. Place the pie crust in the refrigerator to chill and set while preparing the filling.
Place the sliced kumquats into a food processor and pulse until they form a smooth puree. If needed, scrape down the sides to ensure thorough blending.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the sweetened condensed milk and lemon juice to the cream cheese, and mix until fully incorporated and silky.
Fold the kumquat puree into the cream cheese mixture until evenly combined, forming the filling.
Pour the kumquat filling into the chilled graham cracker crust, spreading it out evenly with a spatula.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm and set.
Before serving, optionally garnish with whipped topping or dollops of freshly whipped cream. Slice and serve chilled.
Nutrition Facts
Calories |
4230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.5 g | 302% | |
| Saturated Fat | 141.8 g | 709% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 490.7 g | 178% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 351.7 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1653 mg | 127% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2627 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
