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Clementine Chiffon Pie
Clementine Chiffon Pie

Clementine Chiffon Pie

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 Tbsp unsalted butter, melted
1 cup sweetened flaked coconut, finely chopped
1 cup shortbread cookie crumbs
FILLING:
4 clementines, peeled and seeded
1/4 cup fresh lemon juice (2 lemons)
1/4 cup (1/2 stick) unsalted butter
3/4 cup sugar
1 tsp grated clementine rind
1 envelope unflavored gelatin
2 large eggs
3/4 cup heavy cream
Citrus sections to garnish, optional
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Let's Make It
1
Preheat oven to 350°F. In large bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9-inch pie plate. Bake crust at 350°F for 14 minutes, or until lightly golden on edges. Transfer plate to wire rack; let cool.
2
FILLING: In blender, combine clementine sections and lemon juice. Pulse until smooth. Bring butter, sugar, rind, citrus mixture and gelatin to a simmer in a medium-size saucepan.
3
In bowl, slightly whisk eggs to break up. Whisk a little of hot clementine mixture into eggs; then whisk egg mixture back into saucepan. Cook 2 minutes, stirring constantly, until mixture is thickened and registers at least 160 degrees F on an instant-read thermometer. Strain into a large bowl. Place plastic wrap directly on surface of mixture; let cool at room temperature for 30 minutes. Refrigerate for 2 hours, until mixture begins to set.
4
Add cream to citrus mixture. Beat with an electric mixture to very soft peaks, about 3 minutes. Spoon into crust.
5
Chill until firm, about 1 to 2 hours. Top with clementine sections, if desired.
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