Calamondin Orange Pie

Who is ready for a sweet summer pie recipe?  Citrusy, creamy, decadent, and delicious- this pie is perfect for a summer night cookout or family get-together.

But first, a little explanation. The first question you have after reading the title is probably something along the lines of “What the h*** is a Calamondin Orange?”  Well, like the good foodie I am, I’ll tell you.  A Calamondin orange is a citrus fruit that resembles a tangerine, but it is very sour- a cross between a Tangerine and a Kumkuat.  The juice is used in sauces, drinks, and -as you can probably guess- pies.  I have a tree in my back yard that is rife with these fruits, so I make these pies for family and friends very often.  My dad and I love making these when he has people coming for dinner, or wants to give them to coworkers.

However, I am aware that not everyone has a Calamondin orange tree treaty to be picked in their back yard, or even has access to them in their grocery store, so you will be happy to know that this recipe is still amazing if you substitute the orange juice for Key Lime Juice, Lemon Juice, or really any sour citrus.  This pie is basically just a Key Lime Pie recipe but with an orange twist.

Additionally, this recipe is not what most would deem “healthy”. It contains cream cheese, sweetened condensed milk, and cool whip.  Fortunately, these are easily found in Light or Sugar free forms, and this pie can be made using a gluten free crust if desired.  My family and I usually go with the indulgent version, but the pie turns out great if you use the healthier ingredients.

Calamondin Pie Recipe:

  • Graham Cracker Crust (or no-bake crust of choice)

Bottom layer:

  • 1/2 cup Calamondin Juice
  • 14 oz can sweetened condensed milk
  • 8 oz cream cheese


Top Layer:

  • 1/2 cup Calamondin Juice
  • 8 oz tub cool whip
  • 1/2 of an 8oz can sweetened condensed milk
  • 4 oz cream cheese

IMG_5514

 

Instructions:

  1. Place all ingredients for the bottom layer in a food processor and blend until smooth.  Spread into crust.
  2. Place all ingredients for the top layer in the same food processor. Don’t worry about rinsing it yet, the ingredients are virtually the same so if there is leftover filling from the first layer, it is absolutely fine.
  3. Blend until smooth and spread on top of the first layer.  Refrigerate for at least 5 hour shift, slice and enjoy!
  4. Store in the refrigerator or freezer.

IMG_5512
Makes 10 servings

Macros for one peice of “indulgent” version: 30F 61C 8P

Macros for one peice of “light” version: 16F 65C 10P

Macros for one piece of “fat free” version: 6F 68C 11P

*all macros calculated for use of a graham cracker crust. Macros will vary depending on brand/product you use

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