Calamansi Pie.......To a lot of gardeners and tillers of the land, the El Nino Phenomenon is synonymous to disaster. But I really believe that nature has a way of putting some sort of a balance into everything. Never have I seen the Flame trees that line our highways bursting with flowers that they look like they're on fire. The scenery reminds me of an Amorsolo painting of the old Philippine countryside. There is an abundance of produce everywhere, even in my own little garden. The Calamansi shrubs are just overflowing with these plump, round citrus fruits that I just had to find some use for it aside from just making juice and using it as a dish degreaser. And so this pie came to be, it's a cloned recipe that calls for lemons but instead I use the juice of Calamansi. It's a cross between a cheesecake and a lemon pie and quite easy to make. I just love the tangy and "pucker-up" sourness that's balanced by the sweet creaminess of the cheese layer.... just like nature.
Calamansi Pie Recipe
Pre-heat oven to 350F (about 175c)
Crust - 1 cup crushed Graham crackers
1/4 cup Butter, melted
2 tbsps. Sugar
Mix together in a bowl and press the mixture into an 8-inch pie pan. Set aside.
Cheese layer - 8 oz Cream cheese
1/4 cup Sugar
1/2 tsp. vanilla extract
1 egg
Put all ingredients in a mixing bowl and beat till smooth. Pour into pie crust and bake for 30-35 minutes or until your tester comes out almost clean. Let cool.
Calamansi layer - 1/2 cup sugar
2 Tbsps cornstarch
1 cup Water
Dash of salt
2 Egg yolks
3 Tbsps Calamansi juice
1 Tbsp. Butter
In a saucepan, combine sugar, salt, cornstarch and water and mix over low
heat till it starts to simmer, stirring often.
Whisk in egg yolks, then add lemon and butter. When mixture simmers
remove from heat immediately.
Pour over the cheese layer and let cool. When cool transfer to fridge for
several hours before serving.