Fresh Grapefruit Pie

3 or 4 Ruby Red grapefruits (divided)

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

Maraschino cherries

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.

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