For this pie's filling we call for fresh squeezed grapefruit juice, but store-bought (not frozen) works well and may even give you more brightly colored results. The Italian meringue topping is made by beating hot sugar syrup into egg whites that are already beaten to stiff peaks. It's a bit more effort, but the meringue holds its shape longer.

Hilary Meyer
Source: EatingWell Magazine, November 2019

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Recipe Summary

active:
1 hr
total:
6 hrs
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the paper. Fold under the excess dough and flute, or trim with scissors and crimp. Prick the crust with a fork several times; line with parchment paper and cover with pie weights (or dry beans).

  • Bake the crust for 15 minutes. Remove the weights and paper and bake until the crust is golden, 8 to 12 minutes more. Let cool completely on a wire rack, about 1 hour.

  • Reduce oven temperature to 350 degrees F.

  • Whisk egg yolks and grapefruit zest in a small bowl. Set near the stove.

  • Combine cornstarch, 1/4 cup sugar and 1/8 teaspoon salt in a large saucepan. Whisk in grapefruit juice. Place over medium-low heat and cook, whisking frequently, until the mixture is the consistency of pudding, 8 to 10 minutes. Remove from heat.

  • Add 1 tablespoon of the hot grapefruit mixture to the egg yolks and whisk until smooth. Repeat 4 more times, whisking after each addition. Using a rubber spatula, scrape the egg yolk mixture into the pan and whisk until smooth. Cook over medium-low heat, whisking constantly, until combined and thickened, about 2 minutes. Remove from heat and add butter, stirring until melted. Cover to keep warm.

  • Whisk the remaining 2/3 cup sugar, water and corn syrup in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves, 4 to 5 minutes. Without stirring, continue cooking until the mixture reaches 240 degrees F on a candy thermometer (see Tip), 8 to 10 minutes.

  • While the sugar syrup is still hot, beat egg whites in a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer on medium speed until frothy, about 1 minute. Add cream of tartar and the remaining pinch of salt; beat on high just until soft peaks form, about 2 minutes. Then, beating on medium-low speed, add the hot sugar syrup in a slow, steady stream. Increase the speed to medium-high and beat until stiff, shiny peaks form, about 5 minutes. Add vanilla and beat for 30 seconds more.

  • Pour the grapefruit filling into the prepared crust. (The mixture should be hot. If it isn't, stir over medium-low heat until steaming.) Immediately spread the meringue over the hot filling all the way to the edge of the crust. Make decorative peaks, if desired, with an offset spatula or knife.

  • Bake the pie until the top is lightly browned, about 20 minutes. Cool on a wire rack until room temperature, about 4 hours, before slicing.

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Nutrition Facts

237 calories; protein 4g 8% DV; carbohydrates 37.7g 12% DV; dietary fiber 1.1g 4% DV; sugars 18g; fat 7.8g 12% DV; saturated fat 4.4g 22% DV; cholesterol 61mg 20% DV; vitamin a iu 494IU 10% DV; vitamin c 20.2mg 34% DV; folate 34.1mcg 9% DV; calcium 23.7mg 2% DV; iron 0.7mg 4% DV; magnesium 9.9mg 4% DV; potassium 130.4mg 4% DV; sodium 140.9mg 6% DV; added sugar 17g.
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