Clementine Chiffon Pie

3 tablespoons unsalted butter, melted
1 cup sweetened flaked coconut, finely chopped
1 cup shortbread cookies crumbs

FIlling:
4 Clementines, peeled and seeded
1/4 cup lemon juice
1/4 cup unsalted butter
3/4 cup sugar
1 teaspoon grated Clementine rind
1 envelope unflavored gelatine
2 large eggs
3/4 cup heavy cream

Garnish:
Clementine sections

Heat oven to 350 degrees F.

Crust: In bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9-inch pie plate. Bake crust 14 minutes or until lightly golden on edges. Cool.

Filling: In blender, combine Clementines and lemon juice. Pulse until smooth.

Bring butter, sugar, rind, citrus mixture and gelatine to a simmer in a saucepan.

In bowl, slightly whisk eggs. Whisk a little hot Clementine mixture into eggs, then whisk egg mixture back into saucepan. Cook 2 minutes or until mixture is thickened. Strain into a bowl.

Place plastic wrap on surface of mixture. Let cool 30 min. Refrigerate 2 hours or until mixture begins to set. Add cream to citrus mixture. Beat to very soft peaks. Spoon into crust. Chill 2 hours. Garnish.

Makes 12 servings.