Ingredients
1¼ cups graham cracker crumbs
¼ cup granulated sugar
5 tbsp unsalted butter melted and slightly cooled
pinch salt
2 10-oz cans condensed milk
½ cup sour cream
¾ cup calamansi puree
Preparation
Preheat oven to 350F.
Mix graham cracker crumbs, sugar, salt and melted butter until evenly moist, resembling wet sand.
Transfer mixture into a 9-inch pie dish and press firmly and evenly onto the bottom and slightly up the sides. Set aside.
For the calamansi filling, combine condensed milk, sour cream and calamansi puree. Stir until smooth and incorporated.
Transfer into prepared pie dish and smoothen the top.
Bake for 10-12 minutes or until tiny bubbles appear on the surface of the pie (usually beginning at the sides). The middle of your pie should have a slight jiggle but set everywhere else.
Remove from oven, allow to cool slightly then chill in the fridge for 4 hours, preferably overnight.
?
Can I use ready-made graham cracker crust?
Yes, you can use ready-made graham cracker crust (you will need two). Baking time remains the same.
PRODUCT IN THIS RECIPE:
Olivivero Calamansi Puree