Take a Slice of Our Calamansi Pie

8 months ago


The calamansi may be indigenous to South East Asia but we Filipinos love to claim it as our own. We like to use in different kinds of food applications: as a dip flavoring, as a marinade, as a liquor base, and as a dessert. For this recipe we made the calamansi as the main ingredient of this simple baked treat. Try it and fall in love with the sweet tanginess of this local fruit.



Makes one 9-inch pie



1 1/4 cups Graham cracker crumbs

5 Tbsps Unsalted butter, melted and cooled

3 Tbsps Sugar

3/4 tsp Cinnamon powder

1/2 tsp Iodized salt



3 packs (250 ml) Condensed milk

7 Extra large egg yolks

¾ cup Freshly squeezed calamansi juice



1 cup Heavy cream

2 Tbsps Sugar

  1. Preheat oven to 375°F. Mix graham cracker crumbs, butter, sugar, cinnamon and salt in a bowl until well combined. Press into a 9-inch pie pan or plate, and bake for twelve minutes. Remove from the oven and completely cool on a wire rack.
  2. Lower oven to 300°F. In a bowl, whisk together condensed milk, egg yolks, and calamansi juice. Pour into the prepared, cooled crust.
  3. Bake the pie for 40 minutes or until the center is set but still jiggles when the pan is nudged. Completely cool on a wire rack then refrigerate for at least eight hours.
  4. Shortly before serving, whisk cream and sugar in a bowl over ice water, or in an electric mixer until soft peaks form. Spoon over cooled pie or serve on the side.


Recipe by Chef David and Sofia Pardo de Ayala


Looking for your next baking project? Try these recipes:

Chocolate Chunk Brownies


Quicky and Easy Blondies

Rum and Fruit Bundt Cake



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