Friday, August 5, 2011

Calamansi-Cashew Coconut Meringue Pie

This month I am going out of my cooking comfort zone -- Oh yeah, I am going to bake! I never liked baking, I find it strict, you have to follow exact recipe plus it limits my creativity--that's what I thought. But reading through my dusty baking book (the only one i have), i discovered that it can be easy and fun !

Calamansi is indigenous and widely cultivated in the Philippines, it is available year round and is extensively used in Philippine Cuisine. For my first dessert recipe blog, I am sharing my recipe of Filipinized Lemon Pie-- I am using Calamansi and adding a little cashew crunch... Happy baking !





Calamansi Cashew Coconut Meringue Pie

Crust

1 1/4c All Purpose Flour
1/4 tspn Salt
1/2 c Chilled Butter
1/4 c Cold Water

Combine all ingredients to make a dough, adding the cold water 1 table spoon at time. Place dough in chiller.

                                             Filling

2 tblspn Butter
1/2 c Sugar
1/4 c Calamansi Juice
1/4 c Water
3 pcs Egg yolk
2 tblspn Cashew (rough chopped/toasted)

In a small pot, melt butter add sugar, calamansi juice and the rest of the ingredients over low heat. Stir continuously until thick. Add Cashew towards the end.



Meringue

2 Egg White
5 tblpsn Refined Sugar
1 tblspn Vanilla

1 tblspn Desiccated Coconut

Using a mixer or a whisk, beat all ingredients (except desiccated coconut) until stiff peak.

To Assemble :

1. Roll out dough, the same size as your pan (preferably removable bottom). Gently lay in the pan, cover and chill for 15 to 20 mins. Bake crust for 20 mins or until dry and lightly brown at 400 deg.
2. Let crust cool a little, pour the filling.
3. Using a spoon, cover the surface with dollops of meringue. Sprinkle top with desiccated coconut and return to oven for another 10 to 15 mins until meringue is lightly brown.



Food Notes :


1. Calamansi is also known as Calamodin .
2. Calamnsi is not just used in cooking, but also for household and medicinal use like body deodorant!
3. I love serving and eating this chilled and with hot honey-ginger tea !

6 comments:

  1. Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you d0. Great photos makes it seem like anyone can replicate the recipe!

    I am asking, would you please consider posting a few of your favorite recipes on erecipecards.com
    http://erecipecards.com/

    It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.

    in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.

    Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!


    Please take a look. If you have any ideas or questions, please do not hesitate to write

    Dave
    http://erecipecards.com/
    Contact@eRecipeCards.com

    ReplyDelete
  2. Beautiful photos... just love the whole look!

    The combination sounds delicious. Thank you for submitting this to eRecipeCards.com. Everything worked perfect. Please consider making us a habit whenever you post anything new and of course, you are welcome to show off some of your earlier favorites as well!

    ReplyDelete
  3. Thank you ! adding your botton in my recipe blog site..

    ReplyDelete
  4. the thought of a Filipino lemon pie sounds intriguing especially when using calamansi. the finished product looks really good!

    i love food too, hope you could drop by my blog. :)

    ReplyDelete