I made this pie as an excuse to make fruit curd. I used Martha's recipe (adapted slightly below), and it is delicious! Clementines (you could use another tangerine or even an orange) are sweeter than lemons so reduce the sugar accordingly.
I made the crust out of crushed Cookie Crisp cereal (finally, I've used the last of it!) but Nilla Wafers or graham crackers would work well. Just add melted butter until the crumbs stick together and then press them into the pie pan. Fill with orange curd and top with sweetened whipped cream (I added vanilla bean to mine, just because).
Clementine Curd (adapted from Lemon Curd recipe in Martha Stewart's Pies & Tarts)
6 large egg yolks
1 T clementine zest
1/2 cup fresh-squeezed clementine juice
1/2 cup sugar
1/2 cup unsalted butter
1 teaspoon Grand Marnier or other orange liqueur (optional)
- Whisk egg yolks, zest, juice, sugar and salt together in a medium saucepan.
- Cook over low to medium heat, whisking constantly. DO NOT LET IT COME TO A BOIL!
- When sauce has thickened (should coat the back of a spoon, probably 10 minutes or so). Take off heat.
- Strain through a fine sieve to remove zest (or you could leave it in, if you don't care so much about a smooth texture)
- While sauce is still warm, whisk in butter a bit at a time (no more than a tablespoon at a time) until well combined. Stir in Grand Marnier.
- Pour into storage container and cover with plastic wrap so that plastic touches the surface of the curd. It will keep in the fridge for at least a week but there's no way it's going to last that long!