Makes:
6-8 servings
Total Time:
2 hr 30 min
Submitted by:
Category:
Desserts
Sub Category: Pies
what you need
- 3 Tbsp. 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 (2 lemons)
- 1/4 cup (1/2 stick) unsalted butter
- 3/4 cup sugar
- 1 tsp. grated clementine rind
- 1 envelope unflavored gelatin
- 2 large eggs
- 3/4 cup heavy cream
- Citrus sections to garnish, optional
make it
Preheat oven to 350°F. In large bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9-inch pie plate. Bake crust at 350°F 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-size 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 160 degrees F on an instant-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 mixture to very soft peaks, about 3 minutes. Spoon into crust.
Chill until firm, about 1 to 2 hours. Top with clementine sections, if desired.
Notes
