Clementine Chiffon Pie
Makes: 12 servings. Prep: 20 minutes. Cook: 8 minutes. Bake: at 350 Degrees F. for 14 minutes.
Refrigerate: 3 to 4 hours.
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 (2 lemons)
1/4 cup (1/2 stick) unsalted butter
3/4 cup sugar
1 teaspoon grated clementine rind
1 envelope unflavored gelatin
2 large eggs
3/4 cup heavy cream
Citrus sections to garnish, optional
Heat oven to 350 Degrees F. In large bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9-inch pie plate.
Bake crust at 350 Degrees 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 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 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.
Recipe Source - January 2007 Issue Family Circle
Recipe of Julie Miltenberger
I'm always looking for recipes to use up clementines as we buy them by the case at Costco and this sounds good. Enjoy!
Makes: 12 servings. Prep: 20 minutes. Cook: 8 minutes. Bake: at 350 Degrees F. for 14 minutes.
Refrigerate: 3 to 4 hours.
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 (2 lemons)
1/4 cup (1/2 stick) unsalted butter
3/4 cup sugar
1 teaspoon grated clementine rind
1 envelope unflavored gelatin
2 large eggs
3/4 cup heavy cream
Citrus sections to garnish, optional
Heat oven to 350 Degrees F. In large bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9-inch pie plate.
Bake crust at 350 Degrees 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 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 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.
Recipe Source - January 2007 Issue Family Circle
Recipe of Julie Miltenberger
I'm always looking for recipes to use up clementines as we buy them by the case at Costco and this sounds good. Enjoy!