This ruby red grapefruit pie recipe is the best dessert to celebrate spring. It includes sweet grapefruit curd and pairs perfectly with the graham cracker crust.
I’m enjoying the last of my Rio Grande Valley, Texas red grapefruit.
I order a bushel of large red grapefruit every year so there is plenty to eat fresh out of the peel and to use in recipes.
With key lime pie on my mind, I created a sweeter version with this Ruby Red Grapefruit Tart.
After searching online, I discovered a grapefruit pie recipe made with wild strawberry gelatin, a prebaked pie shell and sweetened condensed milk.
No thanks!
I wanted to create my own pie filling from scratch so the flavor of the Texas grapefruit stood out.
Deliciously tart yet subtly sweet, this version is perfect for spring.
The floral notes of sweet grapefruit curd is a surprising pie filling and it pairs perfectly with the graham cracker crust.
It also got rave reviews from my husband and friends.
It’s now my famous grapefruit pie and I make it every year.
I added a drop of red food coloring to the curd to give it a more ruby red color.
I finished with a sprinkle of toasted coconut for an added crunch.
I prefer the tangy grapefruit’s tartness over super sweet.
Yet the flavor of the grapefruit is as sweet as can be.
If you use pink grapefruit you may want your tart on the sweeter side, so add a bit more sugar to your liking.
Do you love grapefruit?
Where do you get the best grapefruit?
Texas grown grapefruit are among the sweetest available.
The constant temperature during the growing season allows the fruit to sweeten and ripen like no other.
The heart of central Florida is also another area of the United States known for its citrus.
I love to order fresh grapefruit and oranges online in the month of January for the most delicious and juicy fruit.
More delicious and healthy recipes using grapefruit
Ruby Red Grapefruit Honey Glazed Skillet Chicken
Winter Sweet Citrus Salad with Pomegranate & Pistachios.
Glazed Ruby Red Grapefruit Pound Cake Recipe
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The Best Texas Ruby Red Grapefruit Pie Recipe
Ingredients
- 1 9-inch graham cracker pie shell
- 1 egg white
- 1.5 cups fresh ruby red grapefruit juice
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 3 egg yolks
- 1 drop red food coloring
- Confectioner’s sugar
- 1/4 cup toasted coconut flakes, optional
Instructions
- Preheat the oven to 400 degrees.
- In a small bowl separate the egg yolks from the whites, reserving the white from one egg.
- Using a pastry brush, brush the egg white along the bottom and sides of the graham cracker crust. Bake for five minutes in a 400 degree oven.Then remove from the oven and allow to cool completely.
- Juice enough grapefruits to yield 1.5 cups of juice. (The number of grapefruits will vary from 2 extra large up to 6 depending on the size and how juicy the fruit is.)
- Combine sugar, the grapefruit juice and corn starch in a medium saucepan over medium heat.
- Add more sugar 1 tablespoon at a time if you prefer a sweeter flavor. Keep stirring until the juice mixture has thickened.
- Whisk half of the juice mixture into the bowl of egg yolks stirring constantly. Return the egg yolk mixture to the pot and bring to a slight boil.
- Stir for another two minutes then pour gelatin mixture into the cooled graham cracker pie shell.
- Cover the citrus pie with plastic wrap and refrigerate for at least three hours.
- Sprinkle confectioner's sugar over the pie plate as well as toasted coconut and a few grapefruit sections.
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Absolutely in love with this color. I am sure this is nice and tart.
Thanks Peter:)
What a beautiful bright color! I just made a passionfruit curd, which I’m sure would make a delicious tart as well. But I’m going to have to try the grapefruit – there’s no shortage of citrus in Florida!
Yum…Passionfruit sounds exotic and delish. Lucky you have the grapefruit…it is a favorite of mine.
What a colorful tart! I love it. I wouldn’t have thought of making a tart with grapefruit but it looks delicious. Now I’m curious… I need to try this soon!!
It’s a great flavor. You’ll love the taste. Thanks Oriana.
This is so pretty!! I’ve been in a grapefruit binging period in the past few months so this would definitely satisfy my grapefruit cravings. I’m pinning this for later!! 🙂 Thanks!
Thanks Dayna…It was so tasty too.
I seriously adore this! It is pretty and looks delicious. I love grapefruit so I will be trying this.
Me too … Thanks Bella:)
This tart is so beautiful! I love grapefruit but never had it in a tart so I will be definitely be giving it ago. ?
This is so beautiful! Sharing and pinning! I love this flavor and it’s so beautiful!
Thanks Sara…it’s tasty too 🙂 Glad you like it.
OMG that looks so delicious! I have been looking for a recipe to use grapefruit with (my spouse is obsessed with them) and I think this is the one. I really don’t know when grapefruit season ends but it always seems to be available so hopefully I’m not too late! This really looks incredible.
Thank you Jolina…This tart has become a favorite of mine. You should be able to find grapefruit in the stores and yes…fresh makes this so tasty.
I just made this recipe last night for a picnic today, and it turned out very well. My one note is that two grapefruits produce nowhere near a cup and a half of juice – I had to use six fruits and I was still a bit short. To make up for the difference I did add a little bit of grapefruit zest for flavor, but it came out very good. Thanks for the recipe!
I’m glad to hear your tart turned out delicious. Thanks for the info on the grapefruit. I suppose it depends on the grapefruit and how large it is. The ones I order in January and February are the large Ruby Reds from Texas and yield 3/4 cup of juice easily. I love your idea to add the zest. I bet that added a nice zing. Thanks for giving it a try:)
This looks so good! Can I use this recipe with a different flavor?
Sure…lemon or lime would be delicious as well. Just taste the curd to make sure it’s sweet enough for your liking.