If you’ve been following this little blog of mine for a while , you already know of my love for growing food and my passion for indoor citrus trees! Nothing makes me happier than using food I’ve grown myself in my recipes. This Calamondin pie was made with my very own, indoor grown Calamondin’s. Yes, you read that right, these little wonderful oranges were grown in my dining room this winter.
Calamondin’s are a wonderful little fruit, that can be left on the tree for months even after they have ripened for you to enjoy. Calamondin’s have a sour interior, but the peel is sweet and you can eat the fruit whole.
Calamondin’s are not easy to find in stores, so if you don’t have the privilege of owning a tree like I do, you can still use this recipe with either lemons or limes. The only difference is that you will not use the peel of a lemon or lime. In this case, the zest is fine but not the whole peel as they are not sweet like the Calamondin’s peel.
So there is no reason for you not to try this recipe even if you can’t find Calamondin’s. This recipe is very easy and requires just a few ingredients. The crust is a simple graham crust that you can make yourself or you can buy an already made graham pie crust.
- For the pie crust:
- 1 1/4 cup of graham crumbs with honey
- 1/4 cup of melted butter
- For the pie filling:
- 1 can of sweetened condensed milk ( 300 ML)
- 1/2 cup of Calamondin juice (about 40 fruits)
- 3 egg yolks
- The peel of 10 Calamondins (finely sliced)
- 1 cup of whipping cream
- 2 tbsp of confection sugar
- 1/2 tsp of vanilla extract
- Preheated the oven at 325F.
- In a bowl mix the graham crumbs with the melted butter
- Press the mixture into a 9 inches pie plate.
- Bake for 10 minutes then cool on a rack.
- In a bowl, whisk the egg yolks with the calamondin peel.
- Stir in the condensed milk and calamondin juice.
- Pour filling into the crust and bake for 15 minutes.
- Cool to room temperature and refrigerate for 2 hours.
- Whip the cream, sugar and vanilla extract until firm peaks form.
- Place in a pastry bag and pipe leaving the center.