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Sweet Tart Calamondin Pie

Calamondins are a cross between tangerines and kumquats - these ornamental fruit trees produce copious amounts of citrus with the sourness of a lemon or lime and the aroma of a tangerine.  Perfect for pie!

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8
Calories: 334 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Graham Cracker Crust:
  • 1 ¼ cups Graham cracker crumbs
  • ⅓ cup butter melted
  • ¼ cup sugar
  • ½ cup sweetened shredded coconut
For The Pie Filling:
  • 1 14 ounce can sweetened condensed milk
  • 3 large egg yolks
  • ½ cup calamondin juice (from about 12-18 calamondins - depending on how juicy they are) strained to remove any excess pulp
  • ¼ teaspoon calamondin zest
For the Whipped Cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners sugar
  • 1 teaspoon gelatin
  • 1 tablespoon water
For Garnish:
  • ¼ cup shredded sweetened coconut toasted

Instructions

For the Pie Shell:
    Cup of Yum
  1. Preheat the oven to 350°.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, coconut and melted butter.  Stir until well combined.  Pour the crumb mixture into a 9" tart pan or pie plate and press the crumbs firmly against the bottom and sides of the pan.  Set aside.
For the Pie Filling:
  1. In a large bowl, combine the sweetened condensed milk, egg yolks calamondin juice.  Whisk to combine and add the zest. Stir until evenly incorporated.  Pour the filling into the pie shell and bake for 15 minutes. Remove the pie from the oven and let cool for 15 minutes, then refrigerate until cold and set.
For the Whipped Cream Topping:
  1. In a small prep bowl, combine the gelatin and water and let rest for 2 minutes to bloom. Place the bowl in the microwave and heat in 5 second bursts until the gelatin has dissolved.  Set aside to cool.  (It should not be warm when you add it to the cream -- this is important).
  2. Add the whipping cream to a medium bowl and beat on high speed with a hand mixer for one to two minutes or until the cream starts to look airier and fluffy.  Add the confectioners sugar one tablespoon at a time, beating after each addition.    Only beat the cream to soft peak stage -- which means that when you lift the beaters, you can see a peak, but it will bend and fold over on itself.
  3. Test the gelatin -- it should still be in liquid form, but at room temperature.  Add one tablespoon of the cream to the gelatin  and stir to temper it.  While beating on high speed, in a steady stream, add the gelatin mixture to the cream.  Beat until stiff peaks form.  Cover and refrigerate until ready to garnish.
  4. Fit a piping bag with a star tip or other large decorative tip.  Fill the bag with stabilized whipped cream.  Sprinkle coconut around the rim.  Pipe the whipped cream decoratively over the coconut. You could also pipe the whipped cream first, then sprinkle with coconut -- whatever you prefer.  Refrigerate until ready to serve.

Nutrition Information

Calories 334kcal (17%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 25g (38%) Saturated Fat 15g (75%) Cholesterol 130mg (43%) Sodium 185mg (8%) Potassium 114mg (3%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 805IU (16%) Vitamin C 5mg (6%) Calcium 43mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 334

% Daily Value*

Calories 334kcal 17%
Carbohydrates 24g 8%
Protein 3g 6%
Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 130mg 43%
Sodium 185mg 8%
Potassium 114mg 2%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 805IU 16%
Vitamin C 5mg 6%
Calcium 43mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.