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
GRAPEFRUIT PIE
My mother-in-law gave me this recipe a while back. I don't know where she got it from, but it is a delicious and very sweet dessert. It is one of our favorites in our home around the Thanksgiving and Christmas holidays. We have some very good friends that have several acres of grapefruit, and they are always giving us grapefruits. We always share our pies with them. Keep in mind that the preparation and cooking time will vary.
Provided by Baker Flo
Categories Pie
Time 40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 382.5, Fat 10.1, SaturatedFat 2.5, Sodium 249.3, Carbohydrate 71.9, Fiber 1.1, Sugar 45.5, Protein 3.7
GRAPEFRUIT PIE
I saw this on the food network,it was from a festival in FL. I haven't made it but it looks great and all the judges raved about it.
Provided by LeahG
Categories Pie
Time 3h
Yield 1 pie
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2305.8, Fat 60.5, SaturatedFat 15, Sodium 1346, Carbohydrate 433.3, Fiber 14.7, Sugar 306.9, Protein 21.5
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 CHIFFON PIE
Provided by Food Network
Categories dessert
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 325 degrees F. Pulse the graham crackers in the work bowl of a food processor until finely ground, about 30 seconds; you should have about 1 1/2 cups of crumbs. Add the sugar and salt and pulse to combine. Add the melted butter and pulse until the mixture resembles wet sand.
- Press the crumbs evenly into the bottom and up the sides of an 8-inch pie plate. Bake until the crust is lightly browned, 15 to 18 minutes. Allow to cool completely.
- For the filling: Pour the water into a small bowl. Sprinkle the gelatin into the water. Let stand until the gelatin softens, about 15 minutes.
- Set a small pot of water to boil. In a medium heatproof bowl, whisk together the egg yolks and 1/2 cup of the sugar. Add the grapefruit juice, grapefruit zest and salt. Place the bowl on the pot of boiling water to create a double boiler. Cook over medium heat, whisking constantly, until the mixture thickens slightly and registers 170 degrees F on an instant-read thermometer, about 5 minutes. Remove from the heat and add the gelatin mixture, whisking until the gelatin dissolves and the mixture is smooth, about 1 minute. Strain through a fine-mesh strainer into a large bowl; discard the solids remaining in the strainer. Set aside to cool, 30 to 40 minutes.
- Once the filling has cooled, beat the egg whites with an electric mixer on medium-low speed until frothy, 2 to 3 minutes. Add 1/2 cup of the sugar, increase the speed to medium-high, and beat the egg whites until glossy and stiff peaks form, about 8 minutes.
- Using a rubber spatula, gently fold the egg whites into the cooled egg yolk mixture in batches until fully blended and no streaks remain.
- Pour the filling into the cooled crust, allowing the chiffon to mound slightly in the center. Refrigerate for at least 4 hours and up to 2 days before serving. Let stand at room temperature 20 minutes before serving.
- Before serving, toss the strips of grapefruit zest in the sugar and arrange in the center of the pie.
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.
GRAPEFRUIT PIE
Categories Milk/Cream Food Processor Mixer Dessert Bake Grapefruit Chill Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 12
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 CURD
The flavor is buttery and bright with a good balance of tang and sweetness. Store in the refrigerator. Kept refrigerated, grapefruit curd will last for about 1 week, or up to 1 month in the freezer.
Provided by lutzflcat
Categories Desserts Fillings Fruit Fillings
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Pour grapefruit juice into a small saucepan over medium-high heat and bring to a simmer. Simmer until juice is reduced to about 3/4 cup, 3 to 4 minutes. Transfer to a measuring cup to cool slightly; stir in grapefruit zest.
- Whisk sugar, egg yolks, and egg in a bowl until smooth. Whisk warm juice into egg mixture. Pour back into the saucepan and heat over medium heat, stirring constantly, until the mixture has thickened to the texture of warm pudding and is thick enough to coat your spoon, 8 to 10 minutes.
- Pour the curd through a mesh strainer into a clean bowl to remove zest and any bits of cooked egg. Add butter to the warm curd; stir until butter has melted and the curd is smooth. It will continue to thicken as it cools.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 10 g, Cholesterol 95.3 mg, Fat 7.6 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 10.4 mg, Sugar 6.9 g
GRAPEFRUIT MERINGUE PIE
There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. -Barbara Soliday, Winter Haven, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 433 calories, Fat 16g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 204mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.
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.
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