Pink Grapefruit Cream Pie
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups Graham cracker crumbs (about 1 individual package)
- 1/3 cup sugar
- 5 tbs unsalted butter melted
For the Pie Filling:
- 3 egg noodles 2
- 2 (14 oz) cans sweetened condensed mIlk
- 1 tbs pink grapefruit zest
- 3/4 cup pink grapefruit juice freshly squeezed
- 3000mg (3mg) vitamin C powder (either crush vitamin c tablets or use vitamin c already in powdered form)
- 1/2 cup sour cream
Instructions
- Preheat the oven to 375 F.
- Combine the graham cracker crumbs with the sugar and melted butter. Stir to combine. Press the crust mixture into a 9-inch pie pan, pressing along the bottom and up the sides. Bake the crust for 7-8 minutes. Remove from the oven and set aside.
- Reduce the oven temperature to 350 F.
- For the pie filling: Whisk the egg yolks vigorously with a whisk. Add the remaining ingredients and whisk until thoroughly combined and no lumps of sour cream are remaining. Pour the filling into the pie crust shell. Bake at 350 F for 20-25 minutes, or until set but still a little jiggly in the middle. Remove from the oven and allow to cool before transferring the pie to the refrigerator to chill for at least one hour before serving.
Notes
How about a grapefruit version of key lime pie? This Daring Gourmet original is sweet, tangy, creamy and utterly delicious!
Tried this recipe?Let us know how it was!