Kalamansi Pie

Kalamansi is a round Philippine citrus fruit known for its small size and thin green rind. It is very sour.

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INGREDIENTS FOR KALAMANSI PIE

1 envelope unflavored Knox gelatin
1/8 teaspoon salt
1 cup refined sugar
4 eggs, separated
1/2 cup kalamansi juice
1/4 cup water
2 teaspoons kalamansi rind, grated
1 nine-inch diameter baked pie crust
1 eight-ounce bottle Avoset cream, whipped

• Mix gelatin, salt and one-half cup of the sugar thoroughly in a double boiler.
• Beat egg yolks lightly in a bowl, put in kalamansi juice and water, and add to the gelatin mixture in the double boiler.
• Stir constantly until gelatin dissolves.
• Remove from heat and stir in the rind.
• Let cool for about ten minutes.

• Beat egg whites until stiff.
• Add the remaining half cup of sugar.
• Fold the chilled mixture into the stiffly beaten egg whites.
• Pour into baked pie crust.
• Top with whipped cream and refrigerate.

PIE CRUST

1 1/2 cups all-purpose flour
8 tablespoons shortening
1/4 teaspoon salt
3 tablespoons ice water

• Mix salt and flour.
• Add shortening, working it in with two knives in fine cutting motions until evenly mixed.
• Add water to bind dough together.
• Roll and line pie plate.
• Bake at 425 degrees centigrade for 15 minutes.

Serves eight.