Clementine Kefir Pie
We have a clementine tree in our yard that produces clementines every other year. So as not to waste a single clementine, I make all kinds of recipes that use this yummy fruit. Clementines are usually sweeter than oranges and have a deep orange color that makes this pie extra special. I use monk fruit to sweeten this pie to cut down on the sugar but you can use a different sweetener if you'd like. You don't need much since the three clementines in the pie give it a sweeter flavor. You'll love this pie crust - it's my absolute favorite pie crust and it's made with almond flour. It is flaky and delicious! My husband declared this his favorite pie.
Servings: 8 servings
Ingredients
Crust
- 2 cups almond flour
- 1 teaspoon baking powder
- ⅛ teaspoon Celtic Sea Salt
- ¼ cup Monk Fruit Sweetener you can use honey too
- 3 tablespoons butter cold
- 1 small egg
Filling
- ½ cup Water spring or filtered with minerals room temperature
- 2 package gelatin
- 1 tablespoon clementine zest
- 16 ounces cream cheese room temperature
- ⅓ cup Kefir Cheese
- 1 teaspoon vanilla
- ½ cup Monk Fruit Sweetener
- 3 medium clementines peeled and seeded
- 2 tablespoons clementine zest
- ½ cup whipping cream
Materials
- 10-inch Diameter by 2-inch Deep Fluted Tart/Quiche pan with removable Bottom. You can substitute a deep 10" pie pan
Instructions
Crust
- Preheat oven to 350 degrees Fahrenheit. Generously grease a 10” tart pan with a removable bottom (2" deep). You can also use a regular pie pan, just make sure it's deep enough to hold all the filling.
- In a food processor or medium bowl, combine almond flour, baking powder, salt and 1/3 cup monk fruit. Pulse a few times to blend ingredients
- Add butter to dry ingredients and pulse until mixture resembles small peas. If using a pastry blender or a fork, cut the butter into dry ingredients until the mixture forms into small peas. Then add egg and vanilla extract and pulse or stir until the dough forms into a ball.
- Place the dough into the prepared pan and spread out the dough using your fingers until it evenly covers the bottom and sides of the pan. Greasing or wetting your hands with oil or cold water can help prevent the dough from sticking to your fingers. Poke holes in the bottom and sides of crust with a fork to prevent bubbles from forming as it bakes.
- Bake in oven for 11 minutes. Allow the crust to cool completely before filling. Clean food processor for filling.
Filling
- Place water in a small saucepan. Add gelatin and stir till mixed together. Whisk over medium heat until gelatin is dissolved and bubbles start to form on the sides of the pan.
- Zest the clementines until you have 2 tablespoons of zest. Peel and seed the clementines and break them into pieces.
- Place cream cheese, kefir cheese, clementine pieces, vanilla extract, monk fruit, and 1 tablespoon of the clementine zest into a food processor, or a mixer.
- Blend in food processor until ingredients are combined and look uniform and fluffy. If using a mixer, blend on low speed to combine ingredients, then increase to high speed and beat until fluffy.
- Add whipping cream and gelatin to bowl or food processor and mix for 2-3 minutes to thicken the cream.
- Scoop the filling into the crust and smooth the top with a spoon. Sprinkle with the rest of the zest. Cover and refrigerate for at least 3 hours before serving.
- Remove sides of pan slowly while pushing up the bottom of the pan. It should come out seamlessly if you greased it. Place on a plate and serve.
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