Salut mes p’tits croissants!

Today we are making a so delicious pie! But not any pie, a Calamansi one. It has to be one of my favourite citrus, we’ll garnish with a meringue and some honeycomb.

Enough talking, let’s get cooking. Shall we?!

Makes 4

Graham cracker base:
3/4 cup graham cracker (or digestives)
2 1/2 tbsp sugar
3 tbsp butter (melted)
1 tsp salt

Calamansi curd:
4 whole eggs
3/4 cup sugar
1/2 cup fresh calamansi juice
4 tbsp butter (cubed)

Italian meringue:
2 pcs (55gr) egg whites
6 tbsp (75gr) sugar
1 tbsp (15gr) water

Garnish:
8 tbsp honeycomb pieces
4 halves fresh calamansi

• In a food processor, place the Graham cracker with sugar and salt and blend into crumbs.
• Add the melted butter and mix to combine.
• Using ring moulds, set the graham crumbs and mould into pie shells.
• Place in fridge, for at least an hour or until it hardens.
• In a bowl, place the eggs, sugar and calamari juice.
• Place overtop a double boiler and whisk until it thickens (be careful to not overheat the eggs and make an omelette. You should be able to place your hand in the bottom of the bowl without burning yourself).
• Once a nice thick ribbon forms, take off the heat, and incorporate the cold butter using a hand mixer.
• Set in fridge with a plastic wrap layer overtop so it doesn’t create a skin.
• Once set, fill the pie shells with the curd to level.
• In the bowl of your stand mixer, place the egg whites and a pinch of salt and whisk slowly.
• In a saucepan, place the sugar and water and bring it to 244F.
• When the sugar reaches 220F, increase the speed of the mixer so it reaches a soft peak.
• Lower the speed and incorporate the hot sugar (244F), while being careful. Increase the speed back to the max and mix until it cools down.
• Pipe the meringue overtop the pie and brûlé it with a blow torch.
• Garnish with honeycomb pieces and a calamansi half.
• Now time to enjoy, bon appétit!