Grapefruit Pie Recipes

GRAPEFRUIT PIE

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.

SPARKLING GRAPEFRUIT PIE

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.

GRAPEFRUIT MERINGUE PIE

Steps:

• On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pie 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 golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in a large saucepan, combine the sugar and cornstarch. Stir in grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1/2 cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Pour hot filling into crust. , In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

GRAPEFRUIT TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.
• For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.
• Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.

GRAPEFRUIT PIE

Steps:

• In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear. Add strawberry gelatin and stir to dissolve. Let cool, and add grapefruit sections. Pour mixture into baked pie shell and chill until firm, about 2 hours. Top with whipped cream and serve.

GRAPEFRUIT VANILLA MERINGUE 'PIE'

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• With a very sharp knife, cut a slice from the bottom and top of a grapefruit, cutting into the fruit. Stand the grapefruit up on a work surface, and slice off the peel and white pith in vertical slices, exposing the fruit segments (cut slightly into the fruit part). Use your knife to gently slice between the exposed white membranes, and loosen the grapefruit segments into a bowl. Pick out any seeds. Repeat with remaining grapefruit. Shake any droplets of juice into the bowl as you work.
• Gently stir the brown sugar and vanilla extract into the fruit until the sugar has dissolved; spoon into a 1-quart baking dish. Beat the egg whites and sugar in a glass or metal bowl with an electric mixer on medium-high speed until the mixture forms soft, glossy peaks. Spread the fruit with the ice cream, and spoon the meringue on top of the grapefruit in decorative peaks and swirls.
• Bake in the preheated oven until the meringue is golden brown, about 7 minutes.

GRAPEFRUIT PIE

Steps:

• Mix first four ingredients in a saucepan.
• Cook and stir until mixture is clear.
• Add 1 package of Strawberry Jello and stir until thickened.
• Remove from heat and allow mixture to cool for about 20 minutes.
• Add grapefruit sections to mixture and stir.
• Pour onto 9" baked pie shell.
• Put in refrigerator until jello is set.
• Serve with a dollop of cool whip.

GRAPEFRUIT PIE

Steps:

• Make crust:
• Preheat oven to 350°F. Butter a 9-inch pie plate.
• In food processor, grind graham crackers into crumbs, about 1 minute. Add sugar, butter, and salt and pulse motor until mixture becomes fine crumbs, about 2 to 3 minutes. Press mixture evenly onto bottom and up sides of pie plate. Bake in middle of oven until golden brown, about 10 minutes. Cool crust in pan on rack.
• Make filling:
• In 2-quart saucepan, whisk together sugar, cornstarch, and 1 1/2 cups water. Set over moderate heat and simmer, whisking constantly until mixture becomes thick and clear, about 6 to 7 minutes. Add Jell-O and whisk until dissolved, about 1 minute. Remove from heat and let cool to room temperature.
• Using sharp knife, cut peel, including all white pith, from grapefruit and cut segments from membranes. Add segments to filling, then pour into crust and chill until firm, at least 3 hours and up to 24 hours.
• In medium bowl, using electric mixer, beat cream with sugar until it holds soft peaks. Spread evenly over filling and serve.

GRAPEFRUIT PIE

Steps:

• Heat the oven to 275°F.
• Press the Ritz crunch into a 10-inch pie tin. Using your fingers and the palms of your hands, press the crunch in firmly, making sure to cover the bottom and sides evenly and completely.
• Put the tin on a sheet pan and bake for 20 minutes. The Ritz crust should be slightly more golden brown and slightly deeper in buttery goodness than the crunch you started with. Cool the crust completely; wrapped in plastic, the crust can be frozen for up to 2 weeks.
• Using a spoon or an offset spatula, spread the grapefruit passion curd evenly over the bottom of the Ritz crust. Put the pie in the freezer to set the curd until firm, about 30 minutes.
• Using a spoon or an offset spatula, spread the sweetened condensed grapefruit on top of the curd, being careful not to mix the two layers and making sure the curd is entirely covered. Return to the freezer until ready to slice and serve. Wrapped (gently) in plastic, the pie can be frozen for up to 1 month.

GRAPEFRUIT PIE

Steps:

• In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear.
• Add strawberry gelatin and stir to dissolve.
• Let cool, and add grapefruit sections.
• Pour mixture into baked pie shell and chill until firm, about 2 hours.
• Top with whipped cream and serve.