Clementine Chiffon Pie

When you spot tangy-sweet Clementines in your grocery store during the winter months, nab a few for this creamy chiffon pie recipe.

Clementine Chiffon Pie
Servings: 12 Prep 20 mins Bake 350°F 14 mins Cook 8 mins Chill 3 hrs to 4 hrs


  • 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 (2 lemons)
  • 1/4 cup (1/2 stick) unsalted butter
  • 3/4 cup sugar
  • 1 teaspoon grated clementine rind
  • 1 envelope unflavored gelatin
  • 2 eggs
  • 3/4 cup heavy cream
  • Citrus sections to garnish, optional

Make It

1. 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.

2. Bake crust at 350 degrees F for 14 minutes, or until lightly golden on edges. Transfer plate to wire rack; let cool.


3. 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.

4. 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.

5. 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

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 268, Fat, total (g): 18, chol. (mg): 76, sat. fat (g): 10, carb. (g): 26, fiber (g): 1, pro. (g): 3, sodium (mg): 80, Percent Daily Values are based on a 2,000 calorie diet.