Fresh Grapefruit Pie
2 packages unflavored gelatin
2 eggs, separated
1/2 c. plus
2 T. sugar
1/8 tsp. salt
1 8-oz. package softened cream cheese
1 c. sour cream
3 drops red food coloring (optional)
1 9-in baked pie shell
Peel and section one grapefruit. Carefully remove membrane; set section aside for garnish. Halve and juice the remaining fruit. Strain juice, measure 1 1/2 cups.
In a small saucepan, soften gelatin in 1/2 c. juice, then dissolve over low heat. Set aside.
Pour remaining 1 c. of juice in blender container. Add egg yolks, 1/2 c. sugar, salt, cream cheese, sour cream, and food coloring. Whirl smooth. Add dissolved gelatin and blend 5 seconds more. Chill until slightly thickened.
Beat egg whites with 2 T. sugar until stiff. Fold egg whites into gelatin mixture.
Pour into pie shell and chill until firm. Garnish with grapefruit sections and cherries.
From the April 1989 issue.