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.
- 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
How to Make Rio Star Grapefruit Pie
- 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.