Calamondins are not as tart as lemons, so I use a little less sugar than for lemon pie. If you like your pies on the sweeter side, feel free to add up to 1/2 cup more sugar or a little stevia or other low-calorie sweetener. (Look here for the lemon pie recipe.)
1/4teaspoonagar agar powderor 1 more tablespoon cornstarch
1 1/4cupsoymilkor other non-dairy milk
3/4cupcalamondin or lemon juice
1 1/2tablespoonschopped calamondin rind
Combine sugar, cornstarch, agar, and salt in a saucepan. Stir in the soymilk and water until completely combined. Bring to a boil over medium heat stirring constantly. (Please do not leave it even for a minute or you may have lumps and burned pieces in your pie filling!)
When it reaches a boil, turn the heat to low and continue to cook, stirring, for 2-3 minutes.
Remove from heat and slowly stir in the calamondin juice and chopped rind. When well-mixed, pour into the pie crust. (If you have any extra, pour it into small bowls for a crust-free dessert.) Chill until set. May be served with vegan whipped topping, if you have any.