Clementine Chiffon Pie

Yield: 12 servings

Ingredients

Crust

• 3 tablespoons unsalted butter, melted
• 1 cup sweetened flaked coconut, finely chopped
• 1 cup shortbread cookies crumbs

FIlling

• 4 Clementines, peeled and seeded
• 1/4 cup lemon juice
• 1/4 cup unsalted butter
• 3/4 cup sugar
• 1 teaspoon grated Clementine rind
• 1 envelope unflavored gelatine
• 2 large eggs
• 3/4 cup heavy cream

Garnish

• Clementine sections

Instructions

1. Heat oven to 350 degrees F.

Crust

1. In a bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9-inch pie plate.
2. Bake crust 14 minutes or until lightly golden on edges. Cool.

Filling

1. In a blender, combine Clementines and lemon juice. Pulse until smooth.
2. Bring butter, sugar, rind, citrus mixture and gelatine to a simmer in a saucepan.
3. In a bowl, slightly whisk eggs.
4. Whisk a little hot Clementine mixture into eggs, then whisk egg mixture back into saucepan. Cook for 2 minutes or until mixture is thickened. Strain into a bowl.
5. Place plastic wrap on surface of mixture. Let cool 30 minutes.
6. Refrigerate for 2 hours or until mixture begins to set.
7. Add cream to citrus mixture. Beat to very soft peaks.
8. Spoon into crust.
9. Chill for 2 hours.

Garnish

1. Garnish with Clementine sections.