Description
Indulge in the delightful tang of calamansi pie, a refreshing dessert that beautifully balances sweet and tart flavors. This creamy treat, nestled in a buttery crust and topped with luscious meringue, is perfect for any occasion, from summer barbecues to festive gatherings. With a burst of citrusy sunshine in every bite, this pie is sure to become a family favorite that brings everyone together.
Ingredients
Scale
- 1 cup freshly squeezed calamansi juice
- 1 cup granulated sugar
- 4 large eggs (separated)
- ½ cup unsalted butter (melted)
- 1 cup all-purpose flour
- 1 cup powdered sugar
- 1 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Combine flour and cold butter in a mixing bowl until crumbly; gradually add ice water until dough forms.
- Roll out and press dough into a 9-inch pie pan. Poke holes with a fork and blind bake for about 15 minutes until lightly golden.
- In a bowl, whisk granulated sugar and egg yolks until creamy; stir in calamansi juice and melted butter.
- Pour filling into the pre-baked crust and bake for an additional 20 minutes until set but slightly jiggly in the center.
- Beat egg whites with cream of tartar until soft peaks form; gradually add powdered sugar while beating until stiff peaks form. Fold in vanilla extract.
- Spread meringue over warm filling, sealing edges to prevent shrinking. Bake for an additional 10-15 minutes or until meringue is golden brown.
- Allow cooling before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice (approximately 130g)
- Calories: 300
- Sugar: 28g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Experiment with different crust types such as graham cracker or coconut for added flavor. Store leftovers in the refrigerator for up to four days; reheat individual slices briefly if desired.