Grapefruit Pie

1. 1

   Heat the oven to 275F.

2. 2

   Press the Ritz crunch into a 10-inch pie tin.

3. 3

   Using your fingers and the palms of your hands, press the crunch in firmly, making sure to cover the bottom and sides evenly and completely.

4. 4

   Put the tin on a sheet pan and bake for 20 minutes.

5. 5

   The Ritz crust should be slightly more golden brown and slightly deeper in buttery goodness than the crunch you started with.

6. 6

   Cool the crust completely; wrapped in plastic, the crust can be frozen for up to 2 weeks.

7. 7

   Using a spoon or an offset spatula, spread the grapefruit passion curd evenly over the bottom of the Ritz crust.

8. 8

   Put the pie in the freezer to set the curd until firm, about 30 minutes.

9. 9

   Using a spoon or an offset spatula, spread the sweetened condensed grapefruit on top of the curd, being careful not to mix the two layers and making sure the curd is entirely covered.

10. 10

    Return to the freezer until ready to slice and serve.

11. 11

    Wrapped (gently) in plastic, the pie can be frozen for up to 1 month.

No additional tips available.