Texas Grapefruit Pie

1. 1

   In a small bowl, whisk together 2 cups of the sugar and the flour; set aside.

2. 2

   In a separate small bowl, whisk together the egg yolks; set aside at room temperature.

3. 3

   Cut the grapefruit into quarters and remove the fruit from each section of rind, discarding any big pieces of white pith in the center (use clean hands or a paring knife, as you prefer).

4. 4

   Place the chunks of peeled fruit in a medium saucepan and add 2 cups water.

5. 5

   Slowly bring the mixture to a boil over medium-high heat, stirring constantly.

6. 6

   Once the water is boiling, blend in the remaining 1/2 cup sugar.

7. 7

   Boil, stirring frequently, until the fruit is well broken down and the mixture is thick and pulpy, 1015 minutes.

8. 8

   Whisk in the sugar-flour mixture until everything is well blended.

9. 9

   Slowly stir in the condensed milk until the mixture is smooth.

10. 10

    Pour 1/2 cup of the hot fruit mixture into the egg yolks and whisk to combine.

11. 11

    Pour the tempered egg yolks into the saucepan and blend thoroughly.

12. 12

    Stir in the lemon juice.

13. 13

    Boil until the mixture is thickened, about 10 minutes.

14. 14

    Remove from the heat and stir in the vanilla.

15. 15

    Pour the filling into the baked pie shell and refrigerate for at least 2 hours before serving.

16. 16

    Top with freshly whipped cream for a grand balance of flavor and texture.

* Per serving · 4 servings · Values may vary.