American Pie Council

2013 Professional Recipe

Clem 'n' Mellow Pie

Crust:
Clem ‘n’ Mellow Pie
2013 APC Crisco National Pie Championships Professional Division
Honorable Mention, Citrus
Caroline Imig, Oconto, WI
Crust
1 premade, prebaked crust,
Clementine Curd
1 tsp Clementine zest
2 large eggs
4 large egg yolks
1 cup Clementine juice
2 tbsp and 1 tsp lemon juice
2 tsp cornstarch
1 cup granulated sugar
½ cup cold butter
In small saucepan, whish Clementine juice, lemon juice, cornstarch and sugar over medium heat until warm. Slowly add beaten eggs, whisking constantly. Add butter, 1 tbsp at a time. Continue whisking until mixture is thick and translucent 10-12 minutes more. Pour into baked crust, set aside to cool.
Marshmallow Fluff
½ cup milk
8 oz marshmallows
4 oz cool whip
½ cup whipping cream (whipped)
1 can mandarin oranges
Heat the milk and add the marshmallows and melt. Cool and fold in cool whip, whipped cream and drained mandarin oranges. Spread over Clementine curd layer Decorate with whipped cream and extra clementines. Refrigerate until serving.

Filling 1:

Filling 2:

Filling 3:

Toppings:

Instructions: