Grapefruit Meringue Pie

I got the inspiration for this pie from a citrus meringue pie recipe.  I figured that if it worked with orange or lemon or lime, why not grapefruit?  Just because I've never seen a grapefruit pie, doesn't mean they don't exist, or that I can't just make one up!  So that's where we are.  I used a basic meringue pie model, and came up with this pie.


As with the Grapefruit Sugar Cookies, the grapefruit flavor is very subtle.  You can tell that it is citrus and grapefruit, but it doesn't scream at you.


Grapefruit Meringue Pie


Pastry Crust:
1 cup all purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold butter


Grapefruit Filling:
1 cup sugar
4 Tablespoons cornstarch
4 Tablespoons flour
1/2 teaspoon salt
1 cup water
1 1/2 cups grapefruit juice, divided
4 egg yolks, beaten (egg whites reserved)
2 Tablespoons butter
2 teaspoons grated grapefruit zest


Meringue:
4 (reserved) egg whites
1 teaspoon vanilla extract
1/2 cup sugar


For the crust, preheat the oven to 350F.  Mix the flour, sugar and salt in a medium bowl.  Cut in the cold butter using a fork or pastry blender until the mixture looks like coarse crumbs.  Press onto the bottom and up the sides of a 9 inch pie plate.  Bake for 15 minutes, or until golden brown.  Remove from oven and set aside to cool.


In a large saucepan, combine the sugar, corns starch, flour, and salt.  Gradually stir in the water and 1 cup of the grapefruit juice until smooth.  Cook over medium-high heat, stirring constantly until the mixture is thick and bubbly. 


Place the egg yolks in a medium sized bowl.  Slowly pour a small amount of the hot mixture into the egg yolks, whisking constantly.   Return the egg yolk mixture to the pan, still whisking constantly.  Bring the mixture to a gentle boil, stirring constantly for about 2 minutes.  Remove from the heat and stir in the remaining 1/2 cup grapefruit juice, butter, and grapefruit zest.  Pour into the prepared crust.


For the meringue, in the bowl of a stand mixer fitted with the whisk attachment, place the 4 egg whites and vanilla.  Turn mixer to medium speed.  When egg whites become frothy, increase mixer speed to high and start slowly adding the sugar, a tablespoon at a time until stiff peaks form.  Spread the meringue over the hot filling, spreading it all the way to the edges of the pie plate to seal.  Bake the pie at 350F for about 12 minutes or until the meringue is golden brown.  Cool for about an hour on a wire rack, then two more hours in the refrigerator before serving.  Makes about 8 servings.  


Enjoy!  -Cardamommy


Enjoy!  -Cardamommy