Clementine Chiffon Pie

• 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

1. Heat oven to 350u0b0F.
2. In large bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9 inch pie plate.
3. Bake crust at 350F for 14 minutes, or until lightly golden on edges. Transfer plate to wire rack; let cool.
4. 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.
5. 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.
6. 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.

unsalted butter, coconut, shortbread cookie crumbs, filling, clementines, lemon juice, unsalted butter, sugar, clementine zest, unflavored gelatin, eggs, heavy cream

Taken from www.food.com/recipe/clementine-chiffon-pie-200812 (may not work)