Frozen Grapefruit Pie

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Sometimes…

I feel like I’m playing grown up and it’s super fun. I get up, make WHATEVER I WANT for breakfast, get in a CAR and DRIVE, and then go SHOPPING for fun stuff like groceries!! WOW!

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Then I realize that I have to work out, clean the house, and pay taxes… Suddenly less fun.

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When I was making this pie, it really felt like I was in adult-imagination-play-land. I had zero idea if it would work out… But I was super excited! Because, as exemplified by my last post, I LOVE grapefruit. I also love frozen pies in the summer time. Plus, I am obsessed with tart desserts right now. SO if it DID work out—holy moly!!

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And guess what!? IT DID. It was so good! So good that even my mother was sneaking midnight pieces of this pie. I’m still craving this pie. Gee golly. It was dang delicious.

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So, it looks like… I won adult-imagination-play-land!!! Now give me a Capri Sun, a super fast metabolism, and a trampoline. I’m over this game.  

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Frozen Grapefruit Pie
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For the crust
  1. 10 graham crackers
  2. 1/4 cup sugar
  3. 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling
  1. 6 extra-large egg yolks, at room temperature
  2. 1/2 cup sugar
  3. 1 (14-ounce) can sweetened condensed milk
  4. 2 tablespoons grated grapefruit zest
  5. 3/4 cup freshly squeezed grapefruit juice (2 to 3 grapefruits)
For the decoration (optional)
  1. 1 cup (1/2 pint) cold heavy cream
  2. 1/4 cup sugar
  3. 1/4 teaspoon pure vanilla extract
  4. Thin grapefruit wedges
Instructions
  1. Preheat the oven to 350 degrees fahrenheit.
  2. For the crust, place the graham crackers in a food processor. Pulse until only fine crumbs remain. Add the sugar and melted butter to the food processor. Pulse until combined. Press the graham cracker mixture into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
  3. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment until thick, about 3 to 5 minutes. With the mixer on low speed, add the condensed milk, grapefruit zest, and grapefruit juice. Pour into the baked, cooled pie shell and freeze.
  4. (Optional) For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Pipe decoratively onto the pie and decorate with grapefruits. Freeze for several hours or overnight.
Adapted from Ina Garten
Adapted from Ina Garten
Mogi Kitchen http://mogikitchen.com/

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