Grapefruitpie 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 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 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 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.