Calamondin Sunshine Pie

Calamondin Sunshine Pie

Prep time: 20 minutes
Cook time: about 30 minutes
Refrigerate 4 hours
1 ½ c ground graham cracker crumbs
1/3 c powdered sugar
1 t dried, ground ginger
5T butter, melted (may use salted or unsalted) plus a little to grease the pan

5 egg yolks
1 ½ c sweetened condensed milk (sorry; just over one can)
7 T Calamondin juice
7 T Calamondin puree
1 T powdered sugar

1 c heavy whipping cream
2 T powdered sugar
1 T orange flavored liqueur

Pertinent Equipment:
9-9 1/2” pie pan, preferably glass or ceramic, deep dish
Electric mixer, immersion mixer or whisk

Preheat oven to 350 degrees F. Combine dry ingredients in a medium sized bowl and mix well. Add melted butter and mix with a fork or your fingers. Place in greased pie pan. Distribute fairly evenly along the bottom and begin pressing from the center to the sides. Firm pressure will assure a crisp crust that will hold well for serving. When pressing along the sides, use a straight edge (your finger will do) to help shape the top of the crust. Bake in preheated oven 15 minutes. Remove. May cool partially while mixing the filling.

Use a medium sized bowl and lightly whip the egg yolks. Add sweetened condensed milk, Calamondin puree and juice. Mix well. Pour into the pan with baked crust. Lower oven temperature to 325 degrees F and bake 12 minutes. Remove. Allow to cool, and then chill for at least 4 hours in the fridge.

In a medium sized mixing bowl, combine whipping cream, chilled, powdered sugar and orange flavored liqueur. Using a mixer (electric is fastest, but a whisk will do), whip until hard peaks form. Chill if pie is not yet completely chilled. It’s best to make the topping shortly before serving. I don’t like to hide the lovely sunshine color of the pie but the topping adds to flavor and texture. I usually place a dollop of topping in the center and add more to each serving as desired. If you prefer, you may cover the surface with little dots using a pastry bag or plastic bag with a small bit of the tip cut off.

Laurie’s notes:
This recipe makes a generous amount of filling for a 9” pan. I often use a 10” deep dish pan and upsize the crust to use 2 c crumbs, 1 stick butter, and a little extra sugar and ginger. If you cannot purchase packaged graham cracker crumbs, you may use whole crackers and break up in a food processor or in a sealed plastic bag with a rolling pin or the condensed milk can. The total Calamondin liquid is just over ¾ cup. If you wish to modify the ratio, I recommend more puree than juice. Some Calamondin recipes can use our commercially available coulis. This one needs fresh puree and juice only.

Some people prefer meringue to whipped cream for topping. If so save the egg whites. My favorite liquors to use for flavoring the whipped cream are: Courvoisier, Grand Marnier, Triple Sec. Non-orange flavored liqueurs could include Amaretto and Frangelico.

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