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.
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.
RUBY RED GRAPEFRUIT CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
- Sift together flour, sugar, baking powder, baking soda and salt. Then put mixture into a stand mixer add eggs, and mix until combined. Then add oil; mix until blended. Next add grapefruit and orange juices, and banana and mix until smooth and creamy. Lastly add sour cream and zests; just mix until combined and smooth.
- Put cake batter into a 10-inch the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
- When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it. Pour Glaze Sauce on partially cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint.
- This could be a layer cake with cream cheese icing.
- Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.
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
RUBY RED GRAPEFRUIT PIE
A Bonnie Beck and I were talking about how we love "Pucker Power" recipes and I was hunting for my key lime recipe when I ran across my ruby red recipe so I figured I would might as well add this too...I hope everyone enjoy this recipe...anyone out there that loves grapefruit as much as my family does will absolutely love...
Provided by JoSele Swopes
Categories Desserts
Time 55m
Number Of Ingredients 14
Steps:
- 1. Make Crust 2 hours ahead.......or night before I prefer night before....Combine flour and salt in large bowl, add cracked butter cut in with pastry cutter or knives, gradually working butter in till mixture resembles pebbles. This should take about 6 minutes.
- 2. Lightly beat egg with fork, then add it to mixture next, add water in a Tbsp at a time working it in with your hands or a wooden spoon all the while, add in the vinegar and work in with spoon or hands..
- 3. Work till just combined if dough is tacky add a little flour to it and work it through. Then remove half the dough from the bowl place in a large plastic freezer bag (do not seal) flatten it out slightly with your rolling pin. After you have flattened out where you want it you can put it in the freezer for later use. (this is a great recipe for these ready to go pie shells)
- 4. Repeat the steps for the second one and put it in the frig over night or for 1-2 hour before you roll it out and bake in a Preheated oven of 400* 10-12 minutes. Set a side to cool
- 5. The best part (what goes inside) Peel and section the ruby reds set a side. Combine sugar, cornstarch, juice, salt in a saucepan. Bring to a boil on medium heat cook till clear and thickened, stirring often. Remove from heat. Stir in the Gelatin. Cool until thickened. Spoon a small amount of the mixture into the pie shell. Top with ruby red. Cover with the remaining gelatin mixture. Any remaining ruby red use to decorate the top with if you like you can also decorate with a sprig of sweet mint. Let chill 4 hours or til set.
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
I first heard about Grapefruit Pie on a TV show called Texas Country Reporter. I got the recipe from Klement's Citrus Grove & Country Store in McAllen, TX. I've made this many, many times and even folks who say "I don't like grapefruit!" always seem to LOVE this pie! It's perfect on a hot summer day. It's good as is, or with...
Provided by Mary Ann Thompson
Categories Fruit Desserts
Time 30m
Number Of Ingredients 6
Steps:
- 1. Peel and section grapefruit. Be sure to remove all the white pith because it will make the pie bitter. I remove all the membrane from each section. Cut each section in half. Place sections in a colander over a bowl and let juice drain, but do NOT squeeze or mash.
- 2. Heat water to boiling. Combine Jello, sugar and corn starch in small bowl. Pour boiling water in and mix until Jello and sugar is dissolved. Let cool to room temperature.
- 3. Gently stir grapefruit sections into Jello mixture, being careful not to mash sections too much. You want them to stay plump and juicy! Place in refrigerator and chill until set.
- 4. Serve plain or with whipped cream or ice cream.
- 5. I have also made this pie using sugar-free Jello and Splenda. No one I served it to could tell the difference!
RUBY RED GRAPEFRUIT BARS
I found the recipe for these bars at www.cookiemadness.net, made them, LOVED them, and thought they were too delicious not to post on Recipezaar. They're similar to lemon bars, yet sweeter and less tangy. Hope you enjoy them as much as I did!
Provided by whit0788
Categories Bar Cookie
Time 52m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil or parchment.
- Combine flour, salt and powdered sugar. Cut in butter (food processor works well) until mixture is coarse and crumbly. It should be very dry.
- Press into pan and bake for 18 minutes or until golden brown around edges.
- Beat together eggs, sugar, grapefruit juice,and grapefruit zest. **Add more zest for a more "grapefruity" flavor.
- Whisk in baking powder, making sure you whisk out any lumps, then whisk in flour.
- Bake for 20-25 minutes or until set.
- Cool completely, then sprinkle top with powdered sugar. Lift from pan and cut into squares.
Nutrition Facts : Calories 149.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 41.7, Sodium 69.9, Carbohydrate 21.5, Fiber 0.2, Sugar 14.8, Protein 1.8
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