Pink Grapefruit Pie
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Picture your favorite Key lime pie. Then swap out the lime for pink grapefruit and what do you have? Pure HEAVEN! This Pink Grapefruit Pie is sweet, tangy, creamy, and utterly delicious!
For more grapefruit goodness be sure to also try our Grapefruit Muffins!
Oh my goodness. Talk about died and gone to heaven. That’s how I felt the first time I made this grapefruit pie just a month after launching my blog back in 2013. I had scored a large load of pink grapefruits for a fantastic price and I was busy developing a number of grapefruit recipes. This pie was the result of one of those experiments and boy were the results divine.
The inspiration came while I was attempting to take a nap while my toddler and baby were napping. But instead of being able to sleep, images of pink grapefruits kept dancing through my head. (I know, I think about food even when I’m not thinking about food, lol.) The thought suddenly struck me, “There’s Key lime pie…so how about a pink grapefruit pie?” I made a mental note and tried to shove it aside to catch a little nap, but it was hopeless. The more I tried to ignore it, the stronger and more alluring the image became of a cold, creamy, sweet and tangy grapefruit pie with whipped cream. Sleep would have to wait: It was time to make some pie!
This undertaking would prove to be a little more challenging than I had thought. After pulling my first pie out of the oven to find the filling far too soft inside the graham cracker crust, I knew it clearly wasn’t quite as straightforward as swapping key lime juice for grapefruit juice. The reason being that grapefruit has a significantly lower acidity content than lime or lemon juice, and so its chemical properties react differently in baking…in that it doesn’t set as well in cases like this creamy pie filling. I didn’t want to add cornstarch to thicken it and I wanted to keep the filling light and fluffy so I wanted to avoid using more egg yolks than already called for. So the solution was to bump up the acidity level to ensure the filling would set properly. At the time I didn’t want to make a run to the store and the only thing I had on hand were some vitamin C tablets which I crushed to a powder and added to the liquids. It worked like a charm. But since then I’ve used citric acid which is much simpler than pounding vitamin C tablets!
The resulting Pink Grapefruit Pie turned out exquisite. I called my parents and invited them over for dessert, excited for them to try it also. We all sat down together with our slices of pie, dessert forks in hand, and took a bite. It was an instant hit and my husband declared it the best pie he’s had! And I think you’ll love it as much as we do.
Pink Grapefruit Pie Recipe
Let’s get started!
Preheat the oven to 375 degrees F.
Combine the graham cracker crumbs with the sugar and melted butter. Stir to thoroughly combine.
Pour the crumb mixture into a 9-inch pie dish. Press the crumbs firmly inside the pie dish and up the sides.
Bake for 7-8 minutes. Remove and set aside to cool while you prepare the filling.
Whisk the egg yolks and add all the other ingredients except for the citric acid. Whisk until everything is incorporated and no lumps of sour cream are left.
Whisk the citric acid into the mixture.
Decrease the oven temperature to 350 degrees F.
Pour the mixture into the pie shell and bake for 20-25 minutes or until set but still slightly jiggly.
Let the pie cool completely and refrigerate for at least 1 hour until fully chilled through.
Decorate as desired, or serve as is with whipped cream.
Slice and serve.
Enjoy!
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Pink Grapefruit Pie
Ingredients
- For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs , about 1 individual package
- 1/3 cup sugar
- 6 tablespoons melted unsalted butter
- For the Pie Filling:
- 4 egg yolks
- 2 14 ounce cans sweetened condensed milk
- 3/4 cup freshly squeezed pink grapefruit juice
- 1 tablespoon pink grapefruit zest
- 1/2 cup sour cream
- 1/2 teaspoon citric acid
Instructions
- Preheat the oven to 375 F.For the graham cracker crust: 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. Add the remaining ingredients except for the citric acid and whisk until thoroughly combined and no lumps of sour cream are remaining. Whisk in the citric acid. Pour the filling into the pie shell. Bake for 20-25 minutes or until set but still slightly jiggly. Remove from the oven and allow to cool before transferring the pie to the refrigerator to chill for at least one hour before serving. Decorate with whipped cream or as desired. Slice and serve.
Nutrition
Originally published on The Daring Gourmet February 24, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
We have made and loved this pie as our traditional Christmas dessert for 10 plus years now. We have always made it with crushed vitamin C tablets; unfortunately we lost our previously printed version of this recipe which included that ingredient. We would like to continue making this the way we always have.
Please include the original vitamin C ingredient quantity so we can make it how we always have.
Hi Christian, wow I’m so happy this has become a regular in your home, that’s wonderful! <3 And I'm sorry I altered the recipe on you! :) The 1/2 teaspoon of citric acid is just much easier and less powdery bulk than all that crushed/powdered vitamin C. If you'd like to revert back to using vitamin C, the original recipe called for 3000mg (3mg). Merry Christmas!
Hello Kimberly,
Excited to make this pie, and want to swap out sweetened-condensed-milk with “regular” milk and sugar/honey (and in a lesser controlled amount than the given amount in can). What do you suggest for substitution amounts for the milk and sugar/honey?…i.e. approximately same amount as the SCM in can (then I typically reduce sweetener in recipes by about 25%-50% depending on type of recipe and orig proportions).
Hi Patricia, without actually experimenting with it to ensure a proper consistency I couldn’t guess I’m afraid. I’d be worried the pie would end up too runny.
Thanks for reply; I’ll try using evaporated milk, and guesstimate reduced sugar proportion. (not making it soon, but will report back with results:)
I substitute 5.5 oz organic liquid cream for part of the condensed milk, so I use 9.5 oz condensed milk and 5.5 oz liquid cream, 4 eggs, and it works perfectly while reducing the overall sweetness of the pie. The texture is the same.
Just curious, Kimberley: Have you ever actually made this recipe using the ascorbic acid powder (vs. crushed tablets)? I’ve been keen on trying it since it was posted some time ago. 6 500mg tablets weigh 10 grams on my scale, vs. 3 grams of the ascorbic. powder, which also equals a scant 1 1/2 tsp, about the amount I use in fruit pies, e.g. cherry and blueberry, where it adds a brighter note than you can get from, say, lemon juice alone. Thanks, Gary
Hi Gary, I haven’t but I’m sure that will do the trick.
I am curious about the use of Vitamin C (ascorbic acid). I have never seen that as an ingredient before. Is it just for adding it into your diet or does it have a chemical purpose in the composition of the pie. Does it interact with any other other ingredients to make an particular effect, like baking soda leavens etc. Either way this pie will likely be on my Thanksgiving table this year.
Hi Rose! Yes, it’s added for particular chemical effect. Scroll down through my post and you’ll see the full explanation. I’m thrilled this pie will be joining you for Thanksgiving! Happy baking!
Thank you for this recipe! I love the methodical approach with the Vitamin C, and appreciate the little tip! It came out delicious, and what a pretty pie~! Thank you!
Wonderful, I’m so glad you enjoyed it and really appreciate the feedback, thank you!
I made it last night and everything was great. Easy steps, but it needed sugar in the filling. Won’t make again. Very bland.
“Everything was great” yet it was “very bland”? The only reason it would be “bland” with an entire 3/4 cup of fresh grapefruit juice is if you used flavorless grapefruits. And with TWO whole cans of sweetened condensed milk it needed sugar? I have a feeling you used condensed milk, not sweetened condensed milk which is the source of sugar and a big source of flavor.
does the grape fruit taste sour to taste, the one i have purchased is very sour to taste .
Hi! Yes, grapefruits are typically quite tart. Pink grapefruits are more mild than yellow, but they’re still tart.
I am going to make this for our erst-annual Pink Party, usually held sometime in February, with a bunch of women friends, in Maine. Sounds like everyone’s efforts were successful. I love grapefruit flavored whatever! Is the vitamin C just unflavored tablets? No one used the chewable kind, just the basic? Just checking. Thanks, Ann
Hi Ann, that sounds like a fun party! Yes, I just used regular unflavored tablets but if it’s the chewable kind you already have on hand, those should be fine, too. Happy baking!
This was soooo good! Made it tonight and my family loved it, even the 3 little kids!
That’s wonderful, Kelly, I’m so happy to hear that! My little ones devoured it as well and it’s become a family favorite. Thanks so much for your feedback!
have you ever thought of using CHIA seeds? they seem to thicken milk to yoghurt consistancy. . .?
That’s a clever idea, I hadn’t thought of that and it might be worth experimenting with. Thank you!
What if I only have a 10-in pie pan?
No problem at all! The pie will just be slightly flatter.
I love the step by step and the pictures. Great recipe too. Thanks
Thank you, Anna!
I had this same idea and was surprised to see any recipes for this at all online! Will be my next pie for sure! I live in FL and get delicious, juicy, sun-kissed grapefruits 5 for 2.00 or some 5 for 1.50 so I’ve had lots of fun experimenting and make grapefruit coconut oil for my baby’s skin and mine (plus it’s edible and safe)! Thanks for the recipe, can’t wait to try it!
Hi Vanessa! Yes, you just had to throw that little fact in there to make me jealous, didn’t you? ;) My husband grew up in Arizona and I remember the first time I visited being absolutely amazed by the orange groves! The smell of fresh orange blossoms has got to be one the best scents in the world! And to be able to reach up and pick an orange…wow! They have yellow grapefruits in AZ, but I’ve never seen any pink ones. Pink grapefruits are one of my favorite things – you’re so lucky to be surrounded by them! Grapefruit coconut oil sounds absolutely divine!! I would actually love to have some of that for cooking/baking as well as for skin…grapefruit infused coconut oil…fabulous!
P.S. The pie was very good! If you make it, let me know what you think!
wow!!!!
Thanks for the enthusiastic compliment, Lorraine!
I keep thinking that i need to start loosing the baby weight but how can i do it when i keep wanting to make all your recipes? lol. i am so going to make this one!!!!it looks delicious!!!!!
Your taste buds will sing and dance – and that workout will burn off some of the calories! ;)