The discovery that dayap are indigenous to the Malay peninsula and probably an ancient citrus fruit here in the Philippines really had me on a roll the other day so I decided to try out a custard pie in the tradition of those famous â€œKey Lime Piesâ€ of Southern Florida. This is a truly simple recipe and all of the ingredients are readily available here in Manila. Although I have patterned this after recipes for â€œauthenticâ€ Key Lime Pies made in the days before there was fresh milk in the Florida Keys therefore the reliance on sweetened canned condensed milk, it is mostly inspired by the need to â€œpie-napâ€ this lime pie back to its regional roots. Enjoy this Dayap Pie a la Marketman.
First, make a graham cracker crust. Put about 30 graham crackers (squares, not 3 squares together being one cracker) in a food processor with Â½ cup or slightly less of butter and 5 tablespoons of sugar. Pulse it until if forms a slightly wet grainy dough. Do not over do it. This can also be done by hand if you do not have a food processor. Press the crumbs evenly into a 10 inch pie pan. Try to get it as even as possible and go up the sides too. Place in a 330-350 degree oven for about 10 minutes and remove and cool on a wire rack. Pre cooking this crust will create a firm container for the custard. Next, beat 6 large egg yolks at low speed until a pale yellow color. Add about 550ml of condensed milk (roughly two small cans here in Manila) then about 1/2 cup + 1 tablespoon of dayap juice (use whatever limes that are available if you live abroad), and 2 teaspoons of grated lime zest. Do not overmix. Pour into the graham cracker shell and put back into the 350 degree oven for about 10-12 minutes until just set. Do not overcook. Remove and cool.
The Dayap pie came out looking absolutely terrific. Except for slight burning of the crust due to my unpredictably mercurial oven that decided to turn hot the other day, this was just dandy. Served with some whipped cream from leftover heavy cream we had in the refrigerator, and I have totally blown my South Forbes Diet in with just one slice of pie. It was delicious and the flavor of dayap very noticeable. It was so incredibly rich, however, that I could only eat this in small doses. Rarely do you need whipped cream to cut down the “richness” of the pie. If you are Cebuano, you would understand the description of the pie being almost “ngilngig” a term my grandmother used to use for rich desserts and a word many non-Filipinos have difficulty pronouncing properly. I will just have to walk another 5 kilometers one of these days to make up for the temporary diet weaknessâ€¦