Pink Grapefruit Chiffon Pie
From lori4flavor 15 years ago
- 240 minutes to make
- Serves 8
This refreshing pie has the pleasantly tart flavor of grapefruit and the melt-in-your-mouth lightness of chiffon.
Ingredients
- 1 medium pink grapefruit shopping list
- 1 envelope unflavored gelatin shopping list
- 1 1/2 cups fresh pink grapefruit juice shopping list
- 3 eggs, separated shopping list
- 3/4 cup sugar shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp grated lemon peel shopping list
- 1/4 cup lemon juice shopping list
- 1/2 tsp grated pink grapefruit peel shopping list
- Few drops red food color (optional) shopping list
- 1/4 tsp cream of tartar shopping list
- Baked 9-inch pastry shell shopping list
- Shredded lemon peel or pink grapefruit peel (for garnish) shopping list
How to make it
- Cut the peel and all white membrane from grapefruit. Cut segments free, and place in colander to drain.
- In a bowl, sprinkle gelatin over 1 cup of the grapefruit juice and let stand for about 5 mins. to soften. Meanwhile, in a small pan, lightly beat egg yolks; mix in remaining 1/2 cup grapefruit juice, 1/2 cup of the sugar, salt, grated lemon peel, lemon juice, and grated grapefruit peel. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon in a thin, even layer.
- Remove from heat, add gelatin-grapefruit juice mixture, and stir until gelatin is completely dissolved. If desired, add enough food color to tint a medium pink. Cover gelatin mixture and refrigerate until thick enough to mound slightly when dropped from a spoon.
- In a small mixer bowl, beat egg whites with cream of tartar until foamy; gradually add remaining 1/4 cup sugar and continue to beat until mixture holds stiff peaks. Turn chilled gelatin mixture into large bowl of mixer and beat until light and fluffy.
- Reserve several of the drained grapefruit segments for garnish; dice remaining segments and fold into gelatin mixture. Then fold in egg white mixture gently but thoroughly.
- Spread pie filling evenly in pastry shell, cover lightly, and refrigerate until firm (at least 4 hours) or until next day. Also cover and refrigerate reserved whole grapefruit segments.
- To serve, garnish pie with reserved segments and shredded lemon peel, if desired.
The Rating
Reviewed by 5 people-
This sounds yummy, and very interesting! I really like it!
juels
in Clayton loved it
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WOW!! I love pink grapefruit! This recipe sounds delicious.. Sigh but my pie making skills are nill. I will have to recruit someone to whip this up for me.......;-)~~
jimrug1
in Peoria loved it
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Hey Lori, I am back to tell you that I made this last night! Very nice dessert, so light and citrusy! I made my own pie shell and added a few drops of red food color, like you suggested. You can really taste grapefruit here! My hubby loves grapefruit...more
juels
in Clayton loved it
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