This is my lower-sugar version of Nancy Sango's Calamondin Pie recipe.

Lite Calamondin Pie

1 and 1/3 c ground calamondins
1 c sugar substitute (Splenda or Sugar Twin)
1/2 c sugar
3 eggs, beaten slightly
3 T flour
1/2 c orange juice
1/2 c coconut

1. Cut calamondins in half, remove seeds, grind (skins and all) in a blender of food processor.
2. Combine sugar and flour. Add eggs and beat well.
3. Stir in the rest of the ingredients.
4. Pour into an unbaked pie shell.

Bake at 400° for ten minutes. Then turn the oven down to 350° and bake for 20-25 more minutes.

Serve with whipped topping.