Experimental Grapefruit Pie
Grapefruit curd
1 c grapefruit juice
2/3 c sugar
4 large egg yolks
4 tbsp unsalted butter, cut into 8 pieces
Zest of one grapefruit
Whipped cream
1 c whipping cream
3 tsp sugar
Graham cracker crust
1 1/3 c graham cracker crumbs
2 tbsp sugar
5 tbsp unsalted butter, melted
1 or 2 fresh grapefruit, sectioned
1. Make the grapefruit curd. (can be made up to 2 weeks in advance and kept refrigerated)
- Simmer the juice over medium heat to reduce it to ¾ c.
- Whisk together the juice, sugar and egg yolks on the top of a double boiler.
- Set the mixture over simmering water and cook until the mixture thickens, whisking constantly. Do not let the mixture boil. When you run a spoon or spatula through it, the gap should fill in somewhat slowly (it should leave a visible track). (15-30 min)
- Strain the mixture through a fine mesh sieve into a clean bowl.
- Whisk in the butter and zest.
- Place waxed paper or plastic wrap on the surface of the curd.
- Refrigerate until cold.
2. Make the crust.
- Mix the ingredients together and press into a 9-inch pie pan.
- Bake for 5 min at 350oF.
- Cool completely.
3. Whip the cream and sugar together until stiff peaks form.
4. Gently fold 1-1.5 c (to taste) of whipped cream into the grapefruit curd, until no white streaks remain.
5. Put the curd+cream filling into the crust and smooth the top.
6. Top with sections of fresh grapefruit and decorate with the remaining whipped cream.