SPARKLING GRAPEFRUIT PIE
I use Indian River pink grapefruit. Serve with whipped cream.
Provided by MARBALET
Categories Desserts Pies No-Bake Pie Recipes
Time P1DT4h30m
Yield 8
Number Of Ingredients 6
Steps:
- Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)
- Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.
- Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.
Nutrition Facts : Calories 235 calories, Carbohydrate 46.3 g, Fat 5.4 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 1.7 g, Sodium 145.2 mg, Sugar 31.2 g
COCONUT CREAM ANGEL PIE
Mom whipped up this wonderful pie on impulse, using an ancient whisk and an old skillet. I am still amazed that it turned out perfect every time. -Ginny Werkmeister, Tilden, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into crust., In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut., Bake until golden brown, 17-20 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 342 calories, Fat 15g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 255mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 0 fiber), Protein 6g protein.
GRAPEFRUIT PIE
Grapefruit may be a surprising pie filling, but this dessert has been a hit at our house for years. The marshmallows and coconut reduce some of the grapefruit's tartness.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine the marshmallows and 1/4 cup grapefruit juice. Cook and stir over low heat until marshmallows are melted. Cool to room temperature., Peel the grapefruit and cut into sections (about 2-1/2 cups). Stir the grapefruit, whipped cream and remaining grapefruit juice into marshmallow mixture. Pour into crust. Sprinkle with coconut. Refrigerate for 3 hours or until set.
Nutrition Facts : Calories 272 calories, Fat 8g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 121mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 2g fiber), Protein 2g protein.
COCONUT CREAM ANGEL PIE
Make and share this Coconut Cream Angel Pie recipe from Food.com.
Provided by Boomette
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.
- Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.
- In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
- Bake at 350° for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 332.8, Fat 15, SaturatedFat 6.6, Cholesterol 72.2, Sodium 280.2, Carbohydrate 43.8, Fiber 1.2, Sugar 28.2, Protein 5.9
GRAPEFRUIT AND COCONUT ANGEL PIE
Number Of Ingredients 15
Steps:
- Make the shell:
- In a bowl with an electric mixer beat the egg whites with the salt until they are foamy, beat in the cream of tartar, and beat the whites until they hold soft peaks. Beat in the sugar, a little at a time, beat the meringue for 5 to 7 minutes, or until it is stiff and glossy and the sugar is dissolved, and fold in the coconut. Drop heaping tablespoons of the meringue evenly around the edge of a well-butter 9-inch (1-quart) pie plate, spreading the meringue with the back of the spoon to form the side of the shell, and spread the remaining meringue evenly over the bottom of the pie plate. Bake the shell in the middle of a preheated 250°F. oven for 1 1/4 to 1 1/3 hours, or until it if firm and very pale golden, turn off the oven, and let the shell cool completely in the oven with the door ajar. (Once the shell is cooled completely, it may be left overnight in the oven with the door closed.)
- Make the filling:
- In a small bowl sprinkle the gelatin over 1/4 cup of the grapefruit juice and let it soften for 1 minute. In a small saucepan whisk together the egg yolks and the sugar, add the remaining 1/2 cup grapefruit juice, the gelatin mixture, and a pinch of salt, and cook the mixture over moderate heat, whisking, until it registers 160°F. on a candy thermometer. Transfer the yolk mixture to a metal bowl set in a larger bowl of ice and cold water and whisk it constantly until it is thickened to the consistency of raw egg white but is not set. Remove the smaller bowl from the bowl of ice and cold water and reserve the bowl of ice and cold water for later use. In another metal bowl with an electric mixer beat the cream cheese until it is light, fluffy, and smooth, scraping down the side, add the yolk mixture, a little at a time, beating, and beat the mixture until it is smooth and combined well. Set the bowl containing the cream cheese mixture in the reserved bowl of ice and cold water and whisk the cream cheese mixture until is thickened and forms a ribbon when the whisk is lifted. In a bowl beat the heavy cream until it holds stiff peaks and whisk about one fourth of it into the cream cheese mixture. Fold in the remaining whipped cream gently but thoroughly and fold in the grapefruit pieces gently.
- Pour the filling into the shell, smoothing the top, and chill the pie, uncovered, for 4 hours, or until the filling is set completely. (If the pie is to be chilled for more than 4 hours, cover it with plastic wrap or wax paper.) Just before serving garnish the pie with the grapefruit sections.
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