Best Grapefruit Chiffon Pie Recipes

SPARKLING GRAPEFRUIT PIE

Steps:

• Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)
• Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.
• Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.

FRUIT CHIFFON PIE

Steps:

• Sprinkle the gelatin over the cold water and set aside to soften for 5 minutes.
• Combine 2/3 cup sugar, the rehydrated gelatin, and the mashed fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Immediately remove the pan from the heat and set the bottom of the pan in cold water; cool just until the mixture mounds slightly when dropped from a spoon.
• Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms medium-stiff glossy peaks.
• Use a whisk or spatula to fold the fruit mixture into the meringue. Meanwhile, whip the cream in a cold bowl until medium-stiff peaks form.
• The filling mixture should be no warmer than room temperature when you add the whipped cream. Add one third of the whipped cream into the filling mixture, mixing gently until combined. Fold in the remaining whipped cream and pile the filling into the cooled baked pie shell. Chill several hours until set.

GRAPEFRUIT PIE

Steps:

• Heat the oven to 275°F.
• Press the Ritz crunch into a 10-inch pie tin. Using your fingers and the palms of your hands, press the crunch in firmly, making sure to cover the bottom and sides evenly and completely.
• Put the tin on a sheet pan and bake for 20 minutes. The Ritz crust should be slightly more golden brown and slightly deeper in buttery goodness than the crunch you started with. Cool the crust completely; wrapped in plastic, the crust can be frozen for up to 2 weeks.
• Using a spoon or an offset spatula, spread the grapefruit passion curd evenly over the bottom of the Ritz crust. Put the pie in the freezer to set the curd until firm, about 30 minutes.
• Using a spoon or an offset spatula, spread the sweetened condensed grapefruit on top of the curd, being careful not to mix the two layers and making sure the curd is entirely covered. Return to the freezer until ready to slice and serve. Wrapped (gently) in plastic, the pie can be frozen for up to 1 month.

COOL & CRISP CITRUS CHIFFON PIE

Steps:

• Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
• Beat together egg yolks, fruit juices, and water; stir into gelatin mixture.
• Cook and stir over medium heat just till mixture comes to boiling.
• Remove from heat; stir in peels.
• Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon.
• Beat egg whites till soft peaks form.
• Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture.
• Pile into cooled baked pastry shell.
• Chill till firm.
• Trim with whipped cream and thin orange slices cut in fourths.

GRAPEFRUIT PIE

Steps:

• In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear. Add strawberry gelatin and stir to dissolve. Let cool, and add grapefruit sections. Pour mixture into baked pie shell and chill until firm, about 2 hours. Top with whipped cream and serve.

GRAPEFRUIT PIE

Steps:

• In a heavy saucepan, combine the marshmallows and 1/4 cup grapefruit juice. Cook and stir over low heat until marshmallows are melted. Cool to room temperature., Peel the grapefruit and cut into sections (about 2-1/2 cups). Stir the grapefruit, whipped cream and remaining grapefruit juice into marshmallow mixture. Pour into crust. Sprinkle with coconut. Refrigerate for 3 hours or until set.