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Grapefruit Custard Pie


Unbaked 9 inch pie shell
1 cup sugar
2 1/2 tablespoon flour
1 1/2 tablespoon soft butter
1/8 tsp. salt
3 eggs, separated
1 medium grapefruit
1 tsp. grated orange peel
1 cup light cream

Combine sugar, flour, butter, and salt in a bowl; add egg yolks and mix thoroughly. Ream grapefruit; do not strain juice. You should have 1 c. juice and pulp. Stir grapefruit juice into sugar mixture; add orange peel and light cream, mixing well. Beat egg whites until they form soft peaks when beaters are lifted; fold into grapefruit mixture. Pour into pie shell. Bake at 350'F until filling is set and browned on top, about 45-50 minutes. Cool on rack.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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