Mary Ann Thompson
Featured Pinch Tips Video
- pie shell, baked (i use a deep dish)
- 3 or 4 large
- ruby red grapefruit, peeled and sectioned
- 1 - 3 oz. pkg
- strawberry jello
- 1 1/3 c
- 1 c
- 2 tsp
- corn starch
1Peel 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.
2Heat 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.
3Gently 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.
4Serve plain or with whipped cream or ice cream.
5I have also made this pie using sugar-free Jello and Splenda. No one I served it to could tell the difference!