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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
Heat oven to 350 degrees F.
Crust: In bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9-inch pie plate.
Bake crust 14 minutes or until lightly golden on edges. Cool.
Filling: In blender, combine Clementines and lemon juice. Pulse until smooth.
Bring butter, sugar, rind, citrus mixture and gelatine to a simmer in a saucepan.
In bowl, slightly whisk eggs.
Whisk a little hot Clementine mixture into eggs, then whisk egg mixture back into saucepan. Cook 2 minutes or until mixture is thickened. Strain into a bowl.
Place plastic wrap on surface of mixture. Let cool 30 minutes.
Refrigerate 2 hours or until mixture begins to set.
Add cream to citrus mixture. Beat to very soft peaks.
Spoon into crust.
Chill 2 hours.
Makes 12 servings
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