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Sour Is Super: Calamansi Pie

3 months ago

This tart yet sweet dessert is perfect for summer

_RCM9973

Calamansi Pie

Crust

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

Filling

3 packs (250 ml) Condensed milk

7 Extra large egg yolks

3/4 cup Freshly squeezed calamansi

Cream (optional)

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 12 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 8 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.
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