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Clementine Chiffon Pie

Kraft Memeber Recipe
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Makes: 6-8 servings Total Time: 2 hr 30 min
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
  • 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.
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