Texas Ruby Red Grapefruit With Honey Cinnamon Glaze Recipes
TEXAS RUBY-RED GRAPEFRUIT PIE
Yes, I know... grapefruit pie??? But you really need to try this pie - you'll be very pleasantly surprised at how good it is! This would make an unusual and tasty addition to your next backyard BBQ menu. NOTE: Prep time includes 25 minutes chill time. However, total time doesn't include 2 hours refrigeration needed for the final...
Provided by Lori Loucas
Categories Pies
Time 45m
Number Of Ingredients 8
Steps:
- 1. When sectioning grapefruit with a shape knife, be sure to remove all the membrane. Cut each slice in half and drain in a strainer or colander.
- 2. Cook sugar, water, cornstarch, and salt until thickened and clear. Add Jello and stir until dissolved. Pour into a flat dish and chill until mixture begins to set., about 25 minutes.
- 3. Add grapefruit, mix, and pour into cooled pie shell. Chill for at least two hours before serving.
- 4. To serve, top each serving with whipped cream, or pipe a decorative border of whipped cream on pie then slice and serve.
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- Preheat the oven to 400°F. In a small bowl separate the egg yolks from the whites, reserving the white from one egg. Using a pastry brush, brush the egg white along the bottom and sides of the graham cracker crust. Bake for five minutes. Then remove from the oven and allow to cool completely.
- Juice enough grapefruits to yield 1.5 cups of juice. (The number of grapefruits will vary from 2 extra large up to 6 depending on the size and how juicy the fruit is. Thanks Sarah for your comments below.)
- Mix together the grapefruit juice, corn starch and sugar in a pot over medium heat. Add more sugar 1 tablespoon at a time if you prefer a sweeter flavor. Keep stirring until the juice mixture has thickened. Whisk half of the juice mixture into the bowl of egg yolks stirring constantly. Return the egg yolk mixture to the pot and bring to a slight boil. Stir for another two minutes then transfer the mixture to the cooled graham cracker pie shell. Refrigerate for at least three hours. Sprinkle the top of the tart with confectioner's sugar and toasted coconut
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