Best Rio Star Grapefruit Pie Recipes

GRAPEFRUIT MERINGUE PIE

Grapefruit Meringue Pie image

There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. -Barbara Soliday, Winter Haven, Florida

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

Pastry for single-crust pie (9 inches)
1-1/3 cups sugar
1/3 cup cornstarch
2 cups pink grapefruit juice
3/4 cup water
3 large egg yolks, lightly beaten
2 tablespoons butter
1/2 teaspoon lemon extract
MERINGUE:
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in a large saucepan, combine the sugar and cornstarch. Stir in grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1/2 cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Pour hot filling into crust. , In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 433 calories, Fat 16g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 204mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.

RIO STAR GRAPEFRUIT PIE

Rio Star Grapefruit Pie image

Recipe posted here for play in Culinary Quest - Texas. Recipe by Barbara Steidinger of Dripping Springs, Texas. found at website http://tabletop.texasfarmbureau.org Rio Red grapefruit is grown in Texas! January is the height of harvest for this wonderful citrus beauty. It's sweet, tart and has a rich coral color-hence the name. Barbara's family grew grapefruit in the valley of Texas for more than 40 years and she has served this pie to many important people.

Provided by Baby Kato @BabyKato

Categories Pies

Number Of Ingredients 8

Ingredients

4 - medium to large rio star grapefruit (or red grapefruit)
1 cup(s) sugar
1 3/4 cup(s) strained grapefruit juice (2-3 grapefruit)
2 tablespoon(s) cornstarch
1/8 teaspoon(s) salt
1 - (3-oz.) package wild strawberry gelatin
1 - 9-inch pie crust, baked & cooled
1 cup(s) whipping cream, whipped

Steps:

Peel and section grapefruit and place sections in a strainer over a bowl. Leave overnight in the refrigerator to drain well.
Cook sugar and next three ingredients over medium-high heat until it forms a thick, clear syrup, then add the gelatin and stir until it is dissolved.
Spoon a small amount of the gelatin mixture to cover the bottom of the baked pie crust (about 1/4-inch thick). Reserve the rest of the mixture.
Chill the pie for about an hour until the gelatin congeals.
When the gelatin congeals, place the drained grapefruit sections in the pie shell.
Pour the reserved gelatin mixture over the grapefruit sections.
Chill the pie again until the gelatin sets.
When ready top with whipped cream and Enjoy.