Step 1

Preheat oven to 350F.

Step 2

Mix graham cracker crumbs, sugar, salt and melted butter until evenly moist, resembling wet sand.

Step 3

Transfer mixture into a 9-inch pie dish and press firmly and evenly onto the bottom and slightly up the sides. Set aside.

Step 4

For the calamansi filling, combine condensed milk, sour cream and calamansi juice or calamansi extract. Stir until smooth and incorporated.

Step 5

Transfer into prepared pie dish and smoothen the top.

Step 6

Bake for 10-12 minutes or until tiny bubbles appear on the surface of the pie (usually beginning at the sides). The middle of your pie should have a slight jiggle but set everywhere else.

Step 7

Remove from oven, allow to cool slightly then chill in the fridge for 4 hours, preferably overnight.