Ingredients for Clementine Chiffon Pie
- Unsalted Butter
- Sweetened Flaked Coconut
- Cookie Crumbs
- Clementines
- Fresh Lemon Juice
- ¾ cup granulated sugar
- Clementine Zest
- Unflavored Gelatin
- 4 large eggs
- Heavy Cream
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How to Make Clementine Chiffon Pie
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup shredded coconut, and ½ cup (1 stick) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake the crust for 12-15 minutes, or until lightly golden brown. Keep an eye on it to prevent burning.
- Remove from oven and let cool completely on a wire rack.
- While the crust cools, prepare the filling: In a blender, combine 1 cup clementine segments, peeled and segmented (about 2-3 clementines), and 2 tablespoons lemon juice.
- Blend until completely smooth. Strain if desired for extra smoothness.
- In a medium saucepan, combine 6 tablespoons (3 ounces) unsalted butter, ¾ cup granulated sugar, 1 tablespoon finely grated clementine zest, and the clementine-lemon juice puree.
- Add 1 tablespoon powdered gelatin to the pan and whisk together.
- Heat over medium heat, stirring constantly, until the butter and sugar are melted and the mixture is smooth.
- In a separate bowl, whisk 4 large eggs until lightly beaten.
- Temper the eggs by slowly whisking in about ¼ cup of the hot clementine mixture.
- Whisk the tempered egg mixture back into the saucepan.
- Cook for 2-3 minutes, stirring constantly, until the mixture thickens and reaches 160°F (71°C) on a candy thermometer.
- Strain the mixture through a fine-mesh sieve into a large bowl to remove any lumps.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Let cool to room temperature for at least 30 minutes.
- Refrigerate for at least 2 hours, or until the mixture begins to set.
- Once chilled, gently fold in 1 cup heavy cream using a whisk or electric mixer until soft peaks form. Be careful not to overmix.
- Pour the filling into the cooled crust.
- Chill for at least 1-2 hours, or until the pie is completely set.
- Garnish with fresh clementine segments before serving, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
73g
Fat
51g
Carbs
6g
