Grapefruit Pie #PiDay

Happy Pi(e) Day!

Every year,  I say I’m going to make something savory to celebrate – and every year I get seduced by some awesome looking dessert.

Grapefruit Pie 3

This year, it was grapefruit pie.

This pie is the cousin of key lime pie. It’s got the same graham cracker crust and same creamy, dreamy filling. This one just uses grapefruit juice in place of key lime juice.

And, let’s be honest, it’s a little easier because juicing two grapefruits is way better than a ton of key limes. Six ingredients and minimal effort make this pie a winner!

Grapefruit Pie 2

But, if another pie is calling your heart, I’m linking up with lots of bloggers today to bring you a plethora of pie options. Thanks to The Redhead Baker for organizing!

Pi(e) Day Recipes

 

Grapefruit Pie 1

Grapefruit Pie

Makes 1 9″ pie

1 1/4 cups graham cracker crumbs (about 12 graham cracker sheets, crushed)
1/4 cup sugar
6 Tbsp. buttermelted
14 oz. can sweetened condensed milk
5 large egg yolks
1 cup fresh grapefruit juice (approximately 2 large grapefruits worth)
Whipped cream, for serving

Directions


Preheat the oven to 350 degrees.

Combine the graham cracker crumbs, sugar, and melted butter until all of the crumbs are evenly wet. Press into a 9″ pie pan evenly, going up the sides too.

Bake for 12 minutes. Remove from oven and set aside to cool.

In a bowl, stir together the sweetened condensed milk, yolks, and juice by hand until well combined but be careful not to get bubbles in the mixture.

Pour into the pie crust and return to the oven for 30 minutes, until the center is set.

Remove from the oven and cool at room temperature for about an hour, then transfer to the refrigerator to cool for at least three hours.

Serve topped with whipped cream.

adapted from Cookie Dough and Oven Mitt

Grapefruit Pie

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