I first heard about Grapefruit Pie on a TV show called Texas Country Reporter. I got the recipe from Klement's Citrus Grove & Country Store in McAllen, TX. I've made this many, many times and even folks who say "I don't like grapefruit!" always seem to LOVE this pie! It's perfect on a hot summer day. It's good as is, or with whipped cream or ice cream on the side, especially Blue Bell Homemade Vanilla! For best results, be sure to use Texas Ruby Sweet grapefruit. If you can't find them in your stores, you can order them from Klements!
Peel and section grapefruit. Be sure to remove all the white pith because it will make the pie bitter. I remove all the membrane from each section. Cut each section in half. Place sections in a colander over a bowl and let juice drain, but do NOT squeeze or mash.
Heat water to boiling. Combine Jello, sugar and corn starch in small bowl. Pour boiling water in and mix until Jello and sugar is dissolved. Let cool to room temperature.
Gently stir grapefruit sections into Jello mixture, being careful not to mash sections too much. You want them to stay plump and juicy! Place in refrigerator and chill until set.
Serve plain or with whipped cream or ice cream.
I have also made this pie using sugar-free Jello and Splenda. No one I served it to could tell the difference!