Rio Grande Valley Pink Grapefruit Pie – a delicious recipe with pink grapefruit, sugar, water, cornstarch, salt, strawberry gelatin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel grapefruit, separate sections (see **NOTE**), and remove from membranes.
2
Place sections in a strainer over a bowl overnight.
3
Cook sugar, juice, cornstarch and salt until thick and clear.
4
Add gelatin and stir until dissolved.
5
Brush gelatin mixture over pie crust.
6
Chill gelatin mixture and crust.
7
When gelatin starts to thicken, add grapefruit sections.
8
Pour into pie crust and chill until set.
9
Top with whipped cream.
10
**NOTE**.
11
The grapefruit should be sectioned lengthwise.
12
By slicing the ends off, the fruit can be set flat on the cutting board to make it easier to slice the rind off lengthwise.
13
Use a small, sharp knife to then remove the sections from the membranes.
550
kcal
Calories
21
g
Fat
92
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 medium pink grapefruit (or large) or 4 medium red grapefruits (or large), 1 cup granulated sugar, 1 ¾ cups water or 1 ¾ cups grapefruit juice, strained, 2 tablespoons cornstarch, and more.
Yes, Rio Grande Valley Pink Grapefruit Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
