Tangy Calamansi Pie
The Calamansi Pie: A Taste of the Philippines
The Calamansi Pie is a beloved dessert in the Philippines, showcasing the unique flavor of the calamansi fruit. Calamansi, also known as Philippine lime, is a small citrus fruit that tastes like a cross between a lime and a mandarin orange. Its juice is incredibly fragrant and adds a distinctive tang to many Filipino dishes and beverages.
A History of Citrus in Filipino Cuisine
Citrus fruits have long been a part of Filipino culinary traditions. The calamansi, in particular, has become a staple ingredient, used in everything from marinades and sauces to refreshing drinks and desserts. The Calamansi Pie is a modern creation that celebrates this fruit, transforming its vibrant flavor into a smooth and creamy filling.
Baking Techniques for a Perfect Pie
Creating a Calamansi Pie involves a few key baking techniques to ensure a perfect result. The graham cracker crust provides a sturdy and flavorful base, while the filling requires careful attention to achieve the right consistency. Baking the pie at a moderate temperature prevents the filling from cracking and ensures a smooth, even texture. Chilling the pie thoroughly is crucial for allowing the filling to set properly and develop its full flavor.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup calamansi juice (freshly squeezed)
- 2 large egg yolks
- 1/4 teaspoon calamansi zest (optional)
Instructions
- 1.
Preheat oven to 350°F (175°C).
- 2.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of a 9-inch pie plate to form the crust.
- 3.
Bake the crust for 8-10 minutes, or until lightly golden. Let cool slightly.
- 4.
In a separate bowl, whisk together sweetened condensed milk, calamansi juice, and egg yolks until smooth.
- 5.
Pour the calamansi filling into the pre-baked graham cracker crust.
- 6.
Bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
- 7.
Let the pie cool completely at room temperature, then refrigerate for at least 3 hours before serving.
- 8.
Garnish with calamansi zest (optional) before serving.
Nutritional Information
Equipment
- 9-inch pie plate
- Medium bowl
- Whisk
- Measuring cups and spoons
Tips
- For a stronger calamansi flavor, add a tablespoon of calamansi zest to the filling.
- If you don't have fresh calamansi juice, you can use bottled calamansi concentrate, but the flavor may not be as vibrant.
- To prevent the crust from burning, you can cover the edges with foil during the last 10 minutes of baking.
- Make sure to chill the pie thoroughly before serving for the best flavor and texture.
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