Best Clementine Chiffon Pie Recipes

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CLEMENTINE CHIFFON PIE



Clementine Chiffon Pie image

Make and share this Clementine Chiffon Pie recipe from Food.com.

Provided by Redsie

Categories     Pie

Time 42m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 11

3 tablespoons 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
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

Steps:

  • Heat 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 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 until firm, about 1 to 2 hours. Top with clementine sections, if desired.

Nutrition Facts : Calories 230.8, Fat 15.8, SaturatedFat 10.4, Cholesterol 73.4, Sodium 43.4, Carbohydrate 20.1, Fiber 0.8, Sugar 18.3, Protein 3.9

CLEMENTINE CHIFFON PIE



Clementine Chiffon Pie image

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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