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Grapefruit Chiffon Pie




Source of Recipe


Internet


List of Ingredients




Makes Eight Servings

The Crust
1 ¼ cups graham cracker crumbs (20 graham cracker squares)
¼ cup sugar
4 tablespoons (1/2 stick, ¼ cup) butter, left to soften at room temperature

The Filling
¼ cup cold water
1 tablespoon (1 envelope) gelatin
½ cup unstrained grapefruit juice, freshly squeezed
1 tablespoon unstrained lemon juice
1 ¼ tablespoons grated grapefruit rind
1 teaspoon grated lemon rind
4 eggs, separated
1 cup sugar
pinch of salt
¼ cup sugar
pinch of salt
1 cup heavy cream
2 tablespoons sugar
2 teaspoons vanilla extract


Recipe



The Crust

Put 1 ¼ cups graham cracker crumbs into a mixing bowl. Stir in ¼ cup sugar. Add 4 tablespoons softened butter. Mix the butter into the crumbs with you hands until the crumbs are lightly moistened. Put the crumbs into a 9-inch pie plate. Press crumb mixture firmly against the bottom and sides of the pie plate. A spoon will do the job but the heel of the hand is best. Place prepared crust into a preheated 375 degree oven and bake for 8 to 10 minutes. Remove from oven and cool.

The Filling

Pour ¼ cup cold water in a 1-cup metal measuring cup. Stir 1 tablespoon gelatin into the water until thoroughly moistened. Allow to stand for 5 minutes. Half-fill small frying pan with hot water, stand the metal measuring cup (a glass cup might crack) in the frying pan, turn on heat to medium, and allow the gelatin to melt. While the gelatin is melting, squeeze out ½ cup fresh grapefruit juice. Do not strain. Squeeze out 1 tablespoon lemon juice. Do not strain. Grate 1 ½ tablespoons grapefruit rind and 1 teaspoon lemon rind on a fine grater. The easiest way to do this is to place the grater on a piece of waxed paper before starting. That way you won’t lose any of the grated peel.
Separate eggs, putting the whites in a large bowl. Beat 4 egg yolks slightly with an egg beater or a fork in the top of a double boiler. Place top over hot water (in lower pot) and add 1 cup sugar, a pinch of salt, and the unstrained grapefruit juice, lemon juice, and grated rinds. Turn heat to medium, stirring constantly until the mixture starts to thicken. When thickened, add gelatin, stirring well. Pour into a good-sized bowl (use a rubber spatula to scrape out every bit). Cool, stirring occasionally while cooling. This prevents a skin from forming on top. (Wait until egg-yolk mixture has cooled before proceeding.)
When cool, beat 4 egg whites, preferably in an electric mixer. As they start to thicken, gradually add ¼ cup sugar and a pinch of salt. Continue to beat. When thick and glossy add to custard mixture by folding in gently but thoroughly until the two mixtures are well combined. This is done with an up-and-out movement, preferably with a rubber spatula. Down goes the spatula, up comes the spatula. Over and over (but gently) until the whites and the yellow are a well-combined, fluffy mixture. Still using the rubber spatula, push it into the prepared graham cracker crust. Place in the refrigerator for several hours (approximately 4) until the pie is set. While in the refrigerator, the pie must be covered with waxed paper.
To garnish the pie before serving, whip 1 cup heavy cream until stiff. Sweeten with 2 tablespoons sugar and flavor with 2 teaspoons vanilla extract. When ready to serve, spread the whipped c ream on top of the pie. If you like, a little extra grapefruit rind mixed with sugar may be sprinkled on top of the whipped cream to give it an attractive finish.