Rio Star Grapefruit Pie Recipes

Steps:

• Peel and section grapefruit and place sections in a strainer over a bowl. Leave overnight in the refrigerator to drain well.
• Cook sugar and next three ingredients over medium-high heat until it forms a thick, clear syrup, then add the gelatin and stir until it is dissolved.
• Spoon a small amount of the gelatin mixture to cover the bottom of the baked pie crust (about 1/4-inch thick). Reserve the rest of the mixture.
• Chill the pie for about an hour until the gelatin congeals.
• When the gelatin congeals, place the drained grapefruit sections in the pie shell.
• Pour the reserved gelatin mixture over the grapefruit sections.
• Chill the pie again until the gelatin sets.
• When ready top with whipped cream and Enjoy.

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.

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.