Grapefruit Cream Pie

Grapefruit Cream Pie… I had to make this! I was staring at grapefruits all day, all week at work and my mind kept going grapefruit pie, grapefruit pie, over and over again so I had to see if the reality matched my fantasy… it did! I’m talking top five favourite desserts, easy!

If the start of summer had a taste then it’s this pie, it is super light but packed with flavour. I honestly could eat a whole one by myself, I swear I haven't!!

Let’s run through the basics of the pie quickly. We’re talking biscuit base, creamy, sweet grapefruit and lime filling with a light fresh cream top.

I like to do my biscuit base and filling the night before. I cover them separately and keep them in the fridge overnight, assembling them the next day before their quick blitz in the oven. This is definitely not necessary, you can make your base, cool it, make, add and bake your filling all in the same evening if you want. This is a quick and easy recipe so your preference and timing is all up to you.

This recipe also works wonderfully in a tart tin, I actually think it looks nicer and because it’s a wider base you get more slices out of it! If you would like to try a grapefruit cream tart then I would recommend adding 1 digestive biscuit (graham cracker) and 1 biscoff biscuit to your base.

Let me know what you think of this recipe and if you make it, I hope you love it as much as I do, either way I would love to hear about it!

Bacáil Sona!! 👩🏻‍🍳

Grapefruit Cream Pie Recipe

⏲ Prep Time: 30 minutes

⏲ Bake Time: 26 minutes

⏲ Rest Time: 3 - 12 hours

🥧 Servings: 12 slices

Equipment

• 9 inch pie dish

• stand mixer/hand mixer

• blender

• weighing scale

• large mixing bowl

• whisk

• spatula

• spoon

• manual hand juicer

• small grater

Ingredients

BiscuIt Base

• 135g digestives/ graham crackers (9 biscuits)

• 65g biscoff cookies (9 biscuits)

• 1/4 cup/ 50g light brown sugar

• 56g/4tbsp melted unsalted butter

• 28g/2tbsp melted margarine/veg shortening

Grapefruit Filling

• 1/2 cup/ 120ml grapefruit juice

• 1/4 cup/ 60ml lime juice

• 1 tsp lime zest (1 lime)

• 4 large egg yolks

• 14oz/ 1 tin sweetened condensed milk

• 1/4 cup/ 60ml heavy cream

• 1/4 tsp/ 1.25g salt

• 3 drops fuschia food colouring gel *optional

Fresh Cream Topping

• 1 cup/ 240ml heavy cream

• 1/4 cup/ 32g confectioners/icing sugar

• 1tsp/ 5g vanilla extract

Instructions

Biscuit Base

1.
Preheat oven to 350°F, 180°C.

Weigh out and melt butter and margarine in the microwave, about 30-60 seconds, and set aside.

2.
Weigh out and break up your biscuits, add to a blender and pulse until a crumbs forms.

Throw into your pie or tart dish, add brown sugar and melted butter and margarine and mix through with a fork or your hands. It should look like wet sand.

Use the back of your spoon to break up any larger biscuit bits that didn’t blend fully.

3.
Using the back of your spoon smooth and level out your biscuit base across the whole pie dish and up around the corners. Use your fingers for the edges if needs be.

4.
Bake in the oven for 8 minutes and let it cool completely before adding filling.

Leave oven on if you’re using the base straight away or cover base with foil, refrigerate and use within a few days.

Grapefruit Filling

1.

Juice and weigh your grapefruit and lime juice into a large mixing bowl. Add the heavy cream, egg yolks, condensed milk, zest of your lime, salt and food colouring gel(if using) and whisk together until completely combined.

2.
Pour directly into your cooled biscuit crust and bake for 15-20 minutes at 350°F/180°C, until filling is set but still jiggly, it will set fully as it cools.

Mine is always good at 18 minutes.

3.
Let your pie cool completely and put it into the fridge to set for at least 2 hours before decorating.

4.
You can eat your pie happily like this or you can spruce her up a bit.

You could use your egg whites to make a meringue top or you can do fresh cream. I love both but I definitely prefer the fresh cream, it pairs better with the pie while not taking away from the main event, the grapefruit filling.

5.
Whisk together your heavy cream, vanilla and sieved confectioners/icing sugar on low and then medium until nice, creamy and thick.

Slather your cream onto the pie with a spatula or put into a piping bag and decorate your pie all fancy, either will taste amazing!

I used the Wilton 32 frosting tip for my pie in the photo. But enough technical stuff, on to the important part, enjoy this amazing pie!!!