Clementine Chiffon Pie Recipe

Name: Clementine Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons 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; 1/4 cup unsalted butter; 3/4 cup sugar; 1 teaspoon clementine zest; 1 (1 ounce) envelope unflavored gelatin; 2 large eggs; 3/4 cup heavy cream

Servings: persons

3 tablespoons 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
1/4 cup unsalted butter
3/4 cup sugar
1 teaspoon clementine zest
1 (1 ounce) envelope unflavored gelatin
2 large eggs
3/4 cup heavy cream

1
Heat oven to 350u00b0F.
2
In large bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9 inch pie plate.
3
Bake crust at 350F for 14 minutes, or until lightly golden on edges. Transfer plate to wire rack; let cool.
4
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-sized saucepan.
5
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 160F on an instead-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.
6
Add cream to citrus mixture. Beat with an electric mixer to very soft peaks, about 3 minutes. Spoon into crust. Chill until firm, about 1 to 2 hours. Top with clementine sections, if desired.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons unsalted butter, melted, 1 cup sweetened flaked coconut, finely chopped, 1 cup shortbread cookie crumbs, Filling, and more.

Yes, Clementine Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Clementine Chiffon Pie

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