Recipe

Pink Grapefruit Chiffon Pie Recipe

Add Step-by-Step Photos	Lori4flavor / All my dishes 10 months, 2 weeks ago This refreshing pie has the pleasantly tart flavor of grapefruit and the melt-in-your-mouth lightness of chiffon. Prep:90m Cook:240m Servings:8	Lori4flavor
	pinkgrapefruit pie chiffon creamy light

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Ingredients

1 medium pink grapefruit

1 envelope unflavored gelatin

1 1/2 cups fresh pink grapefruit juice

3 eggs, separated

3/4 cup sugar

1/4 tsp salt

1/4 tsp grated lemon peel

1/4 cup lemon juice

1/2 tsp grated pink grapefruit peel

Few drops red food color (optional)

1/4 tsp cream of tartar

Baked 9-inch pastry shell

Shredded lemon peel or pink grapefruit peel (for garnish)

Directions

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.

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Comments

juels 10 months, 2 weeks ago said:
This sounds yummy, and very interesting! I really like it!

jimrug1 10 months, 2 weeks ago said:
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.......;-)~~

juels 9 months, 1 week ago said:
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, so I made it to impress him. He was really happy! Added a pic, but feel free to replace it when you make it next time.

notyourmomma 9 months ago said:
Count me in on the pink grapefruit love...can only indulge in a rare instance, however, too many blood pressure meds going on in this family tree. Did you know the scent of pink grapefruit has been proven to make a woman appear five years younger? I bathe in the stuff!! LOL Have a great day and Brava on a wonderful recipe.

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