Clementine Chiffon Pie



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


  • 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


  • Clementine sections


  1. Heat oven to 350 degrees F.
  2. Crust: In bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9-inch pie plate.
  3. Bake crust 14 minutes or until lightly golden on edges. Cool.
  4. Filling: In blender, combine Clementines and lemon juice. Pulse until smooth.
  5. Bring butter, sugar, rind, citrus mixture and gelatine to a simmer in a saucepan.
  6. In bowl, slightly whisk eggs.
  7. 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.
  8. Place plastic wrap on surface of mixture. Let cool 30 minutes.
  9. Refrigerate 2 hours or until mixture begins to set.
  10. Add cream to citrus mixture. Beat to very soft peaks.
  11. Spoon into crust.
  12. Chill for 2 hours.
  13. Garnish: Garnish with Clementine sections.

Yield: 12 servings

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