Calamondin Orange Pie
A tangy and sweet calamondin orange pie featuring a luscious orange-flavored filling topped with golden meringue, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- Mix sugar and flour in a heavy saucepan.
- Stir in milk and cook over medium heat, stirring constantly, until thick.
- Add a small amount (about 1/2 cup) of the hot mixture to the beaten egg yolks to temper them.
- Pour the egg yolk mixture back into the saucepan, stirring thoroughly.
- Cook over medium heat until the mixture reaches boiling point.
- Remove from heat and stir in calamondin-orange puree and butter.
- Bring back to boiling point, then remove from heat.
- Pour the filling into a baked pie crust.
- Top with meringue and brown at 350°F.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the filling. If calamondin oranges are unavailable, you can substitute with a mix of lemon and tangerine juice for a similar citrus profile. Make sure to whisk the egg yolks thoroughly when tempering to avoid scrambling. For a lighter meringue, use room temperature egg whites and ensure your mixing bowl is grease-free.
Serving Suggestions
This calamondin orange pie is delightful served chilled, making it a refreshing dessert for warm days. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added creaminess. It also pairs beautifully with an Easy Berry Smoothie, creating a vibrant dessert experience. For a festive touch, consider garnishing with mint leaves.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, to keep the meringue from weeping. Consume within 2-3 days for optimal freshness. If you want to reheat, it's best to do so in a low oven to avoid melting the meringue, but note that it’s best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Calamondin Orange Pie contains roughly 721 calories, with 7g protein, 50g carbohydrates, and 54g fat. It is a good source of protein (14% of the Daily Value), iron (13% of the Daily Value), and vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the pie crust from scratch?
Absolutely! A homemade pie crust can enhance the overall flavor. You can use a simple recipe with flour, butter, a pinch of salt, and cold water. Blind bake the crust before adding the filling to prevent sogginess, and it will provide a perfect base for your calamondin orange pie.
What can I use instead of Carnation milk?
If you don't have Carnation milk, you can use regular evaporated milk or a combination of whole milk and a little cream to achieve a similar richness. For a lighter option, try using unsweetened almond milk, keeping in mind it may alter the flavor slightly.
How can I avoid a weeping meringue?
To prevent a weeping meringue, make sure to bake the pie until the meringue is fully set and lightly browned. Allow the pie to cool slowly at room temperature before refrigerating. Additionally, using cornstarch in your meringue can help stabilize it and create a firmer texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).