Calamondins are a cross between tangerines and kumquats - these ornamental fruit trees produce copious amounts of citrus with the sourness of a lemon or lime and the aroma of a tangerine. Perfect for pie!
Keyword calamondin, fruit pie, key lime pie, orange pie
½cup calamondin juice(from about 12-18 calamondins - depending on how juicy they are) strained to remove any excess pulp
¼ teaspooncalamondin zest
For the Whipped Cream:
1cup heavy whipping cream
1 tablespoon water
¼ cup shredded sweetened coconuttoasted
For the Pie Shell:
Preheat the oven to 350°.
In a medium bowl, combine the graham cracker crumbs, sugar, coconut and melted butter. Stir until well combined. Pour the crumb mixture into a 9" tart pan or pie plate and press the crumbs firmly against the bottom and sides of the pan. Set aside.
For the Pie Filling:
In a large bowl, combine the sweetened condensed milk, egg yolks calamondin juice. Whisk to combine and add the zest. Stir until evenly incorporated. Pour the filling into the pie shell and bake for 15 minutes. Remove the pie from the oven and let cool for 15 minutes, then refrigerate until cold and set.
For the Whipped Cream Topping:
In a small prep bowl, combine the gelatin and water and let rest for 2 minutes to bloom. Place the bowl in the microwave and heat in 5 second bursts until the gelatin has dissolved. Set aside to cool. (It should not be warm when you add it to the cream -- this is important).
Add the whipping cream to a medium bowl and beat on high speed with a hand mixer for one to two minutes or until the cream starts to look airier and fluffy. Add the confectioners sugar one tablespoon at a time, beating after each addition. Only beat the cream to soft peak stage -- which means that when you lift the beaters, you can see a peak, but it will bend and fold over on itself.
Test the gelatin -- it should still be in liquid form, but at room temperature. Add one tablespoon of the cream to the gelatin and stir to temper it. While beating on high speed, in a steady stream, add the gelatin mixture to the cream. Beat until stiff peaks form. Cover and refrigerate until ready to garnish.
Fit a piping bag with a star tip or other large decorative tip. Fill the bag with stabilized whipped cream. Sprinkle coconut around the rim. Pipe the whipped cream decoratively over the coconut. You could also pipe the whipped cream first, then sprinkle with coconut -- whatever you prefer. Refrigerate until ready to serve.