Clementine Chiffon Pie - cooking recipe

Ingredients

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
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

Preparation

Heat oven to 350\u00b0F.
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.