Preheat oven to 350 degrees.
You can either buy a pre-made Graham Cracker Crust like I did, or make your own. Follows recipe for homemade:
1 1/2 cup graham cracker crumbs
1/4 cup sugar
5 tablespoons melted butter
Combine cracker crumbs, sugar and butter in a bowl and mix until blended well. Press firmly into the bottom and up the sides of a 9" pie plate. Bake for 8-10 minutes. Cool completely before filling.
Juice and zest of 8 clementines
1 14 ounce can of sweetened condensed milk
3 egg yolks
In a small saucepan, bring clementine juice to a boil and reduce until approximately 1/3 cup remains. Allow to cool.
Once cooled, add to mixing bowl containing whisked sweetened condensed milk and egg yolks. Stir in the clementine zest.
Pour mixture into cooled graham cracker crust.
Bake for 30 minutes, but I would check at 20 minutes.
Allow to cool then refrigerate for at least 2 hours. I left it overnight.
You can use leftover clementine slices, if you have any and I put whipped cream on individual slices.