Calamansi Meringue Pie

A few days ago, I craved for some lime or lemon pie. Something sour and sweet at the same time. Unfortunately, I didn’t have any limes or lemons but what I did have were some calamansi. They’re these tiny limes abundant here in the Philippines and are about the size of a cherry tomato.

Yes, I had to squeeze the juice out of these tiny little limes and by the end of it, my thumbs were frozen in the squeeze form.

Okay, no not really but it definitely took much longer than squeezing out lime or lemon juices.

I used the recipe from food network from Giada’s Weekend Getaways program and halved it since I didn’t have enough calamansi. Unfortunately, I didn’t think through properly because the pan I used was too wide for the amount of filling thus, the relatively thin filling as you can see below. :(

The pie itself was deliciously sour although runny even after refrigerating since I think I pulled it out of the oven too soon or perhaps with the ratio of ingredients… but the meringue! I have grown to love torched meringue. Yummy goodness.

UPDATE: I placed the remainder of the pie in the freezer overnight and it’s a lot better!

Calamansi Pie
adapted from Joe’s Stone Crab Key Lime Pie recipe 

I did make this pie a couple of years back and it turned out great, as it should. However, I decided not to include the adapted version of the recipe of the pie itself here as it didn’t turn out properly, perhaps something wrong with the ratio of egg yolks and the baking time since I halved it.

from MasterChef Australia

2 egg whites
1/4 cup sugar

-In a bowl, using a stand or hand mixer, beat egg whites until foamy.
-Gradually add sugar and beat until stiff.

Oreo Peanut Butter Pie for Mikey

Yesterday, as I opened Tastespotting, I wondered why there was a page full of Peanut Butter Pies. A few clicks later, I was directed to a blog post from Jennifer Perillo about the sudden loss of her husband, Mikey. She asked to bake Mikey’s favorite Peanut Butter Pie and share it with our loved ones. Although I don’t know them personally, I made a couple of mini Oreo Peanut Butter Pies as a tribute.

Jennifer’s post reminded me of six years ago when my own grandfather passed away. Literally a couple of days before he passed, my dad kept telling us to visit our grandfather as his condition was worsening. I kept putting it off until he passed away a day before my birthday. I felt so guilty about not seeing him for the last time that broke down as I saw him in the wake.

Since then, although we have our differences and bicker with each other, family is still the most important and constant thing in life and which I hold dear more so especially after having been away from them even for a few months to study abroad.  Treasure the ones in life that you hold dear as the saying ‘you never know how much something is worth until it’s gone‘ had never been truer.

I just want to say that I’ve never been more proud to be part of the food blogging community. Food truly brings everyone together no matter how many miles apart. To Jennifer, her family and to all who has lost a loved one, my heart goes to you through these hard times.

I didn’t thoroughly followed the original recipe but made enough for 2 flat ramekins about 4″ in diameter. The texture was both creamy and crunchy from the crust and the filling (I used crunchy PB instead of creamy). It was delicious, something I will definitely make again. Thank you, Jennie.

Peanut Butter Pie with Oreo Crust
makes enough for 2 4″ ramekin
adapted from In Jennie’s Kitchen

10 oreo cookies, grounded
3 tbsp. butter, melted
1/2 cup cream
1 tbsp. sugar
1/4 cup creamcheese
2 tbsp. peanut butter (I used crunchy)
2 tbsp. confectioner’s sugar

-Combine oreos and butter and line ramekins/pans.
-Whip cream and sprinkle sugar until medium peaks form. Set aside until needed.
-Cream creamcheese and peanut butter together. Add confectioner’s sugar.
-Fold in whipped cream.
-Pour onto prepared ramekins/pans and refrigerate for at least 2 hours.

First Fall

Hey everyone! First of all, I would like to apologize for the lack of updates. I came back to Switzerland on the last week of August but I haven’t been able to bake since I started my internship as well. Work life is extremely exhausting thus the lack of time to bake since I usually sleep or buy essentials during my days off.

But, I recently moved to a new place with a fellow Filipina, Nelma, who happens to work in the same place as I do. Best part is, she and her husband, Frankie cooks! I was and still am excited about this as I’ll be staying here for the next few months before moving back to school. Hopefully, I’ll be able to make more frequent updates.

Aside from that, this also happens to be my first fall/autumn, hence the title of the post. I only happen to be here between the last months of winter and spring but never during summer and fall.

When I moved in last week, I saw a huge bunch of apples being stored outside and it turns out that a friend of theirs harvested them and gave it. We have been thinking of what to make of them and settled on pies. Nelma wanted these apple turnovers you get from McDonalds which we will be making soon because I happen to like those too!

Also, one thing I love about grocery shopping here is finding ingredients or products that aren’t readily available back home. I could easily lose track of time going through isles and discovering something new and fascinating.

One such product is ready made puff pastry.

I know all of you out there must’ve used them a thousand times but this would be my first. That’s 2  firsts in this post, I just noticed. ;)

So today, we made an apple pie. Simple, yet oh so delicious. Crunchy from the puff pastry with soft and chewy baked apples and the apricot jam just goes really well with the apples.

Forgive me for the not so evenly arranged apples xD

Using the puff pastry as the crust, we simply cut the apples into thin slices, laid them out on the dough and baked it in the oven. Afterwards, we spread some apricot jam Frankie made a few weeks back with apricots given to him by his friend again. (How awesome is that to have friends give you kilos of fruit they harvested?!)

Apple Pie

1 (500g) store bought puff pastry

4 apples, peeled, cored and sliced thinly

1/2 cup apricot jam


-Preheat oven to 200C.

-Roll out puff pastry to fit an 8″ round.

-Lay out the sliced apples into whatever design you wish.

-Bake for 25-30 mins or until pastry is a nice golden brown.

-Meanwhile, heat apricot jam and spread over the apples after the pie cools a bit.

Anyway, I hope you enjoy my update and hopefully you’ll hear from me soon. :)

Btw, any of you guys watch Top Chef Just Desserts? I normally don’t really watch Top Chef or the like but I really look forward to each new episode since it’s all about desserts! ^^