Tuesday, April 15, 2014

Clementine Pie and I Don't Care

Actually I DO care about this pie-it was delicious! I had a bag of clementines that were starting to turn. I asked on Facebook if anyone had a recipe for this fruit they could share. The one response that caught my attention was the pie suggestion from Nancy Platt via The Kansas City Star. I was a little hesitant as I hadn't made a citrus pie in the past and wasn't sure how this would turn out. I was pleasantly surprised as it was awesome! Hope you like it too!

Clementine Pie
(Serves 8)

Preheat oven to 350 degrees.

The Crust
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.

The 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.

The Garnish
You can use leftover clementine slices, if you have any and I put whipped cream on individual slices.