Clementine Chiffon Pie
Brighten up your dessert table with this luscious Clementine Chiffon Pie—a light, airy treat bursting with the sweet, citrusy essence of fresh clementines. This no-fuss dessert features a golden graham cracker crust that perfectly complements the creamy chiffon filling, delicately infused with freshly squeezed clementine juice and zest. The secret to its ethereal texture is the combination of whipped cream and gelatin, creating a melt-in-your-mouth experience with every bite. Garnished with vibrant clementine segments and optional mint leaves, this pie is as stunning as it is delicious. Perfect for any celebration or as a refreshing end to a heavy meal, this clementine dessert masterpiece is easy to prepare and guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 0.75 cup Clementine juice (freshly squeezed)
- 2 teaspoons Clementine zest
- 0.25 cup Water
- 1 packet Unflavored gelatin
- 3 Egg yolks
- 0.75 cup Granulated sugar
- 1 cup Heavy cream, chilled
- 6 Clementine segments (for garnish)
- 6 Mint leaves (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. Bake in the preheated oven for 8-10 minutes, then remove and let cool completely.
In a small saucepan, combine the clementine juice, water, and gelatin. Let it sit for 5 minutes to allow the gelatin to bloom.
Place the saucepan over low heat and stir until the gelatin is fully dissolved. Remove from heat and set aside to cool slightly.
In a medium bowl, whisk the egg yolks and 3/4 cup sugar together until pale and creamy.
Gradually add the cooled gelatin mixture to the egg yolk mixture, whisking continuously to combine.
Stir in the clementine zest and let the mixture cool to room temperature, stirring occasionally.
In a large mixing bowl, whip the chilled heavy cream until soft peaks form.
Gently fold the whipped cream into the clementine mixture in 2-3 batches, being careful not to deflate the mixture.
Pour the chiffon filling into the cooled graham cracker crust, spreading it evenly.
Refrigerate the pie for at least 4 hours, or until set.
Before serving, garnish the pie with fresh clementine segments and optional mint leaves for a festive touch.
Slice, serve, and enjoy your Clementine Chiffon Pie!
Nutrition Facts
Calories |
3290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 378.5 g | 138% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 269.7 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 524 mg | 40% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
