Rio Star Grapefruit Pie
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.
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- medium to large rio star grapefruit (or red grapefruit)
- 1 c
- 1 3/4 c
- strained grapefruit juice (2-3 grapefruit)
- 2 Tbsp
- 1/8 tsp
- (3-oz.) package wild strawberry gelatin
- 9-inch pie crust, baked & cooled
- 1 c
- whipping cream, whipped
1Peel and section grapefruit and place sections in a strainer over a bowl. Leave overnight in the refrigerator to drain well.
2Cook 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.
3Spoon 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.
4Chill the pie for about an hour until the gelatin congeals.
5When the gelatin congeals, place the drained grapefruit sections in the pie shell.
6Pour the reserved gelatin mixture over the grapefruit sections.
7Chill the pie again until the gelatin sets.
8When ready top with whipped cream and Enjoy.