This confection is tart, sweet, sour and incredibly refreshing after a heavy meal. You want it sour enough to turn your face inside out.
I bought a calamondin tree two years ago. It has finally given me about 50 little orbs of tart juicy heaven. With my harvest there was only one thing I could possible make- a calamondin pie.
My mother and my great grandmother made this pie back in the day. I won’t bore you with my “great- grandmother’s pie” story. But my Aunt Sallie recalled it was about the only pie she ever baked.
I made a traditional graham cracker crust with just a touch of coconut to elevate the pie. Garnish with toasted coconut and fresh whipped cream.
Creamy, cool and so good. A Florida classic for all us natives that love all things citrus and can remember backyards filled with kumquat, tangerine and calamondin trees.
Granted- calamondins are not exacly growing on trees these days. Or rather they are very difficult to find commercially. This recipe also whips up a classic Key Lime pie. Just substitute fresh Key Lime juice instead of the calamondin juice.
Try any sour orange or citrus juice as well. Post your pictures on Instagram and be sure to tag Pine & Palm Kitchen.
Enjoy!
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Ingredients- serves 6-8
- For the crust:
10 sheets Graham Crackers- to make about 1 1/2 cups of crumbs
2 TBSP sugar
1/4 cup flaked coconut
6 TBSP unsalted butter, melted
- For the Filling:
1/2 cup calamondin juice ( or 1/2 cup fresh Key Lime juice)
2 TBSP fresh Lime Juice
4 pasteurized egg yolks*- see chef’s notes about eggs
14 oz can sweetened condensed milk
- For the garnish:
Toasted coconut
Fresh whipped cream
Method- Prep Time 30 minutes, Chill time 8 hours
- Pre- heat oven to 350 degrees
In the bowl of a food procressor,
(or use a rolling pin and a plastic heavy duty zip top plastic bag),
Process the graham crackers, sugar and coconut until the mixture resembles crumbs.
Pour in the melted butter. The mixture will resemble wet sand.
Press the crust mixture into the bottom and sides of a 9″ pie plate using the bottom of a measuring cup.
Bake for 10 minutes at 350. Cool completely on a wire rack. - In a medium bowl, whisk until smooth the calamondin juice (or key lime juice) , 2 TBSP lime juice, 4 egg yolks and one can of sweetened condensed milk. Pour into the cooled pie shell.
Chill 8 hours or overnight. - Garnish with toasted coconut flakes around the edge of the pie (see photo) and dollops of freshly whipped heavy cream.
***A note about the egg yolks***
Wait- I’m eating raw egg yolks?
Not to worry. Use only fresh and pasturized egg yolks. This way you will avoid salmonella which can be very dangerous.
If you are concerned about raw egg yolks or you do not have access to pasturized eggs, you can always bake this pie for 18-20 minutes at 350 degrees, then chill. Wrap the edges of crust with foil to prevent burning.
Bake the crust and cool first per the recipe.
