Clementine Chiffon Pie
From family circle. perfect for clementine season!!!
Steps
Heat oven to 350f.
In large bowl , blend butter , coconut and crumbs.
Press over bottom and up sides of 9 inch pie plate.
Bake crust at 350f for 14 minutes , or until lightly golden on edges.
Transfer plate to wire rack.
Let cool.
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.
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.
Add cream to citrus mixture.
Beat with an electric mixer to very soft peaks , about 3 minutes.
Spoon into crust.
Chill unt.
Ingredients
unsalted butter, sweetened flaked coconut, cookie crumbs, clementines, fresh lemon juice, sugar, clementine zest, unflavored gelatin, eggs, heavy cream