Calamondin Pie with Graham Cracker & Coconut Crust – Key Lime Pie’s Posh Cousin

Calamondin Pie: Key Lime Pie’s posh little cousin

a white pie plate filled with a lemon curd pie, a coconut crust and dollops of whipped cream next to green and pick antique dessert plates and two sterling silver dessert forks

What is a calamondin?

Calamondins are small citrus fruits, tart and sour with a skin that is very easy to peel. They are a cross between a Mandarin and a kumquat. A calamondin tree can be grown and produce fruit in a matter of only one year. You can also grow them in pots indoors or in a greenhouse. Granted- calamondins are not exacly growing on trees these days. Or rather they are very difficult to find commercially. You can buy your own tree for calamondin juice for this pie HERE.

This calamondin pie with graham cracker and coconut crust is a sweet and sour treat very similar to a key lime pie.

a white pie plate surrounded by a branch of calamondins

Why this recipe is so good:

  • If you love the tartness of a key lime pie, you will love this recipe
  • It’s tart and sweet just like a key lime pie
  • The pie is so unusual you will impress your friends and family
  • Once you get the fruit juiced, it is very easy to make
  • The graham coconut crust is absolutely necessary level yummy
a white bowl filled with juice from calamondins

Ingredients for Calamondin Pie with Graham Cracker Coconut Crust:

  • calamondin juice
  • limes
  • egg yolks
  • unsalted butter
  • heavy whipping cream
  • flaked coconut
  • sweetened condensed milk
  • graham crackers
  • sugar
a food processor bowl filled with graham crackers and coconut crust ingredients

How to make this pie:

  1. Juice the fruit until you have 1/2 cup. Add in some lime juice to add a little bite.
  2. Bake your pie crust with coconut, graham cracker crumbs, butter and a bit of sugar.
  3. Let the crust cool completely.
  4. Make the custard by mixing egg yolks, sweetened condensed milk, juice tougher. Pour into cooled pie shell. Chill at least 4 hours. Overnight is best.
  5. Decorate with whipping cream and toasted coconut flakes.
a pie plate with a graham cracker crust

***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.

a baked calamondin pie

Tips for making a calamondin pie with graham cracker crust:

  • lightly toast the coconut in a dry pan for a nutty taste and garnish the pie with this.
  • do not pipe on the whipping cream until you are ready to serve the pie.
  • use the freshest eggs you can find- large eggs are ideal
  • make certain you finely grind up the crackers crumbs.
  • chilling overnight is ideal. The pie tastes even better on the second day.
  • if you cannot find calamondins, try kumquats, key limes, blood oranges or any sour citrus you light.
a slice of calamondin pie on a green and pick and gold rimmed antique dessert plate and a sterling fork

Other desserts & treats from Florida to try:

Calamondin Pie with Graham Cracker & Coconut Crust – Key Lime Pie’s Posh Cousin

Recipe by Meggen Arthur Wilson
Course: Florida Kitchen, Sweet ToothCuisine: AmericanDifficulty: Medium


Prep time


Cooking time










  • 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 large pasteurized egg yolks*- see chef’s notes about eggs

  • 14 oz can sweetened condensed milk

  • For the garnish
  • Toasted coconut

  • Fresh whipped cream


  • Pre- heat oven to 350 degrees
  • In the bowl of a food processor, (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 the unfilled crust 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.

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.

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.

A Key Lime Pie with whipped cream piped on the edges

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *