Go Back
+ servings

Calamansi Lime Pie

This is a Filipino pie because it used calamansi, the Philippine lime. The sweet, tangy citrus flavor added a zesty, lightness to the pie filling. The creamy citrus smoothness was a great contrast to the buttery crumb crust. This calamansi pie recipe was slightly adapted from a Whipped Key Lime Pie on Better Homes and Gardens (www.bhg.com). The calamansi pie I made served 6.
Prep Time12 mins
Cook Time10 mins
Resting Time6 hrs
Total Time6 hrs 22 mins
Course: Brunch, Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Filipino Calamansi Lime Pie
Servings: 6 people
Calories: 75kcal
Author: Asian in America


  • Pie plate: 9-inch diameter


  • 1 cup crumbled calamansi sables for crust
  • 1/2 cup graham cracker crumbs for crust
  • 1/3 cup granulated sugar for crust
  • 1/3 cup Kerrygold unsalted butter melted butter for crust
  • 1 can (14 oz.) condensed milk 14 ounce sweetened condensed milk
  • 1/2 cup calamansi juice fresh or frozen concentrate
  • 1 1/2 cups whipped cream for filling
  • 1/4 cup whipped cream for garnish
  • 2 Tablespoons (or 1 envelope packet) Knox unflavored gelatin
  • 1/2 cup water for diluting Knox unflavored gelatin


  • To make the crumb crust : Combine the calamansi sables and graham cracker cookie crumbs, sugar and melted butter in a bowl. Blend well.
    Place the crumb crust mixture on a 9-inch pie plate and press well to the bottom and sides with a fork. Chill this pie plate for about 10 minutes to firm up.
    Preheat the oven at 350 F degrees. Bake the crust for about 12 minutes. Take the pie plate out of the oven. Cool on the counter while preparing the filling.
  • To make the filling : Dilute the unflavored gelatin powder in 1/2 cup water. Set aside for 5 minutes. Heat the gelatin and water over low heat for 3 minutes until liquid clears and gelatin dissolves. Stir the mixture. Set aside.
  • Separately, beat the whipping cream with a mixer at medium speed for 5 minutes. Gradually add the condensed milk, calamansi (or lemon juice), diluted gelatin mixture and beat till it blends (about 2 minutes) or till partially set.
  • To assemble: Pour the calamansi pie filling over the crumb crust. Smooth the top with a spatula. Cover and refrigerate till set for about 6 hours. Garnish with whipped cream on top if desired.
  • Cook’s comments : The closest in flavor to calamansi are Meyer lemons. You can substitute with Meyer lemons if calamansi are not available. If you are using juice from freshly squeezed calamansi, measure the same amount indicated in the recipe above.
    For the recipe of Calamansi Sables, see previous blog post. If you do not have calamansi sables on hand, use regular graham cracker crumbs for the entire recipe.
  • For more Let’s Lunch pie recipes, including some very creative takes, follow #LetsLunch on Twitter or visit some of my blogging buddies:Annabelle‘s Chocolate Pie at Glass of FancyAnne Marie‘s Apple Pie Sandwiches at Sandwich SurpriseBetty Ann‘s Calamansi Pie at Asian In AmericaCheryl‘s Mexican Cottage Pie at A Tiger in the KitchenJill‘s Guava and Cream Cheese Empanadas at Eating My WordsLisa‘s Sweet Ricotta Noodle Pie at Monday Morning Cooking ClubLisa K‘s Chocolate Pie at Open Salon
  • Hello, Friends! All the images and content here are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to use my photos or content on your website  without my permission. If you want to republish this recipe or content, please ask my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you.


Serving: 1g | Calories: 75kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 49mg | Potassium: 34mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Calcium: 23mg | Iron: 0.3mg