Homemade Calamansi Pie with Graham Cracker Crust

To make the homemade graham crackers: Combine flours, brown sugar, salt, baking powder, and cinnamon in a bowl. In a separate bowl, whisk together the egg, milk, honey, and oil. Add the wet ingredients to the dry ingredients and mix until a dough forms. Rest the dough for 2 hours. After resting, roll the dough thin, dock it (prick with a fork), and bake at 350°F (175°C) until crisp.

For the graham cracker crust: Crush the baked graham crackers into fine crumbs using a food processor. In a bowl, mix the graham cracker crumbs with brown sugar, salt, and melted butter until the mixture resembles wet sand. Press this mixture firmly into a 9-inch pie pan and bake at 350°F (175°C) for 10 minutes.

For the calamansi filling: In a bowl, whisk the egg yolks with the calamansi zest. Then, mix in the sweetened condensed milk and calamansi juice until well combined. Pour the filling into the cooled, pre-baked crust. Bake at 325°F (160°C) for 15–17 minutes, or until the filling is just set with a slight jiggle in the center.

Cool the pie at room temperature, then chill in the refrigerator for at least 3 hours (overnight is best) before serving. Garnish with whipped cream, extra calamansi zest, and black sesame seeds if desired. You can also add some black sesame seeds to the crust mixture.