Magic Calamansi Pie

This Calamansi Pie is magical as it's made with just a blended batter. The secret is the shredded coconut. It rises to the top and makes a nice shinny crust around the edges. Almost like pastry!

Simple recipes like this are the best. This Magical Calamansi Pie comes in clutch when you need dessert for a dinner party. All you need to do is blend everything and leave it in the oven for a good hour. It's very hands off and I love it!

Ingredients for Calamansi Pie

Another good thing about this recipe is that you will be using all pantry staples.

Flour - Gives the magical pie some volume.

Sugar - For sweetness and texture.

Shredded Coconut - The magical ingredient that will make the magical crust! You gotta make it to see it to believe it.

Baking Powder - Our rising agent.

Salt - To counter balance the sugar.

Eggs - Gives the Calamansi Pie a nice custardy texture.

Softened Butter - For flavor of course! Feel free to use vegan butter as well. Make sure it is not totally melted. Just soft.

Coconut Milk - Any milk will work in this recipe. I used coconut milk to match the flavor profile of the shredded coconut.

Calamansi Juice - I used fresh here, but you can get bottled or frozen calamansi juice at your local Filipino grocery store.

How To Make It

All you have to do is put everything in the blender. I do recommend that you put in the dry ingredients first. Starting with the sugar then flour, coconut shreds, salt, baking powder and then the rest of the ingredients. Add in the butter, calamansi juice, eggs and milk. Then cover the blender and let it run for 1 to 2 minutes until you have a very smooth batter.

Next spray a 8 or 9 inch pie tin with cooking spray (any neutral oil will do). Place the pie tin on a sheet pan and be as close as possible to your oven.

Pour in the batter into the pie tin and bake at 350F for 1 hour. This is when the super runny batter turns into Magical Calamansi Pie. The shredded coconut rises to the top to create a faux crust and the edges start to brown almost mimicking pastry. It really is truly magical.

Resting the Magic Calamansi Pie

After an hour take out the pie and place it on a wire rack to cool. It is recommended that you cool down the Calamansi Pie for up to two hours or at least until it is at room temperature. This will give the custard to firm up and for the "crust" to harden a bit.

How to Serve

Once the Calamansi Pie has fully cooled down cut a slice and serve it with some vanilla or coconut ice cream.

How to Store Leftover Calamansi Pie

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze slice the pie into individual slices and wrap each slice in plastic wrap and freeze for up to 1 month. To defrost, just unwrap each slice and put on a plate and leave at room temperature for 20 minutes.

Where can I get calamansi juice?

I highly recommend Sun Tropics Calamansi Juice that comes in a bottle. You can order it off Amazon or buy from your local Filipino grocery store.

I also recommend the brand Manila Gold. It's in the frozen section of your local Filipino grocery store. They sell them in cans or in individual serving packets.

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