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Time needed: 9 hours and 10 minutes.
Makes: 1 9” pie, 6 – 8 servings
1½ cups crushed graham
¾ cup melted butter
2 cups condensed milk
¾ cup calamansi juice
3 pieces egg yolks
1 ½ teaspoon calamansi zest
½ cup cream, chilled
1½ tablespoons powdered sugar
½ teaspoon vanilla extract
Preheat oven to 180°C.
In a large bowl mix together crushed graham and butter until well combined and has the texture of “wet sand” – clumps together when pressed. Line the base and sides of a pie dish with an even layer of this mixture. Bake crust for 10 minutes.
In a separate bowl, whip together egg yolks and calamansi zest for a few minutes until pale and doubled in volume. Pour in condensed milk and mix until fully incorporated. Add calamansi juice and mix until well combined.
Pour filling onto the warm crust and level it out throughout the crust. Bake for 20 minutes and chill for at least 1 hour up to 8 hours.
In a separate bowl, whip together cream, sugar, and vanilla until firm peaks. pipe onto the pie as decoration and sprinkle with more calamansi zest.