Calamansi Pie

Calamansi Pie is a nearly no-bake pie which is flavored with the sweet, citrusy calamansi, the Filipino lime. The filling is thickened with whipped cream and condensed milk. A buttery Graham cracker crumb crust encases this light, delicate, and scrumptious pie that only needs refrigeration to firm up. This is an Asian in America dessert recipe by Elizabeth Ann Quirino

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: Asian, Filipino

Keyword: Calamansi Pie

Servings: people

Calories: 132kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Food processor
large pie plate - 9-inch diameter
Cake Mixer

Ingredients

For the crust:

1 ½ cups Graham crackers crumbs
⅓ cup granulated sugar
⅓ cup unsalted butter, melted

For pie filling:

2 Tablespoons Knox unflavored gelatin
½ cup water, for diluting the gelatin
1 ½ cups whipped cream
1 can (14 oz) condensed milk
½ cup fresh calamansi juice; or use frozen concentrate

For garnish:

¼ cup whipped cream

Instructions

To prepare the crumb crust

Crush whole Graham crackers in a food processor to obtain the desired amount.
Combine the Graham crackers crumbs, sugar and melted butter in a bowl. Incorporate well.
Press the crumb crust mixture against a pie plate, using a fork, evenly distributing at the bottom and sides.
Refrigerate the pie plate with the crust for 10 to 15 minutes to firm up.
Preheat the oven at 350 F.
Bake the crumb crust for 10 to 12 minutes. Take the pie plate out of the oven. Cool on counter.

To prepare the filling:

Dilute the unflavored gelatin powder in half a cup of water. Set aside for 5 minutes.
Pour the gelatin mixture in a small saucepan. Heat the gelatin mixture over low heat for 3 minutes, stirring a bit, until liquid is clear and gelatin dissolves.
Set aside.
Beat the whipping cream in a mixer for 5 minutes at medium speed till frothy.
Pour the condensed milk and calamansi juice, the diluted gelatin mixture, and beat well till blended.
Pour the filling mixture into the crumb crust-filled pie plate. Smooth the top with a spatula.
Cover the pie and refrigerate till firm for about 4 to 6 hours.
Garnish with whipped cream on top.

Cook's comments:

Substitution:
If fresh calamansi are not available, use calamansi concentrate, which can be purchased at Asian markets or online sources like Amazon or online Asian groceries.
Or use fresh lemon juice or frozen concentrate if calamansi is not within reach.
Availability:
The fresh calamansi in the photo were a gift from our cousin Susan, who has an orchard in San Francisco. At other times, I have purchased fresh calamansi in late July from a farm orchard here on the east coast. There are other farm sources online which sell calamansi during its season of July to August, here in the USA.

Nutrition