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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rio Grande Valley Pink Grapefruit Pie Recipe

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This recipe for Rio Grande Valley Pink Grapefruit Pie is from The Wills Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium to large pink or red grapefruit
1 c. granulated sugar
1 3/4 c. water or strained grapefruit juice
2 T. cornstarch
1/8 t. salt
1 (3 oz.) box strawberry jello
1 (9-inch) pie crust, baked
1 c. whipping cream, whipped or you can use cool whip)
1/4 c. sugar to add to whipping cream
Directions:
Directions:
Peel grapefruit, separate sections(see note), and remove from membranes. Place sections in a strainer over a bowl overnight. (I did not do mine overnight but did drain the grapefruit and let it drain, pressing on the fruit to get the juice out so that the pie is not runny.)

Cook sugar, juice, cornstarch and salt until thick and clear.
Add gelatin and stir until dissolved. Brush gelatin mixture over pie crust. Chill remaining gelatin and crust. When gelatin starts to thicken, add grapefruit sections. Pour into pie crust and chill until set. Top with sweetened whipped cream or cool whip. The sweetened whipped cream really is better but is not as dietetic.

NOTE: The grapefruit should be sectioned lengthwise. Slice off the ends of the grapefruit and then cut off peeling down to past the white membrane. Then use a small, sharp knife to then remove the sections.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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