Grapefruit Atlantic Beach Pie
Serves 8
Ingredients
CRUST
5 ounces round buttery crackers (such as Ritz) (about 40 crackers), crushed
1/3 cup powdered milk
3 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1/2 cup (4 oz.) unsalted butter, melted
GRAPEFRUIT CURD
1 1/2 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 3/4 cups ruby red grapefruit juice
1/4 cup fresh lime juice (from about 2 limes)
4 large egg yolks
6 tablespoons (3 oz.) unsalted butter
1 teaspoon grapefruit zest
3 to 5 drops pink liquid food coloring
WHIPPED CREAM
1 cup heavy cream
3 tablespoons powdered sugar
Preparation
1. Prepare the crust: Preheat oven to 275°F. Place crushed crackers, powdered milk, sugar, and salt in a large bowl; toss to combine. Stir in melted butter. Press mixture on bottom, up sides, and over rim of a 9-inch pie plate. Bake in preheated oven until dried and lightly toasted, about 20 minutes. Cool on a wire rack until ready to use.
2. Prepare the grapefruit curd: Combine sugar, cornstarch, and salt in a medium saucepan. Whisk in juices and yolks. Bring to a light boil over medium-high, whisking constantly. Boil until thickened, whisking constantly, about 1 minute. Remove from heat; whisk in butter, zest, and desired amount of food coloring. Pour into prepared crust, and chill at least 4 hours or up to overnight.
3. Prepare the whipped cream: Beat cream and powdered sugar with an electric mixer fitted with a whisk attachment on medium-high speed until soft peaks form, 2 to 3 minutes. Serve with pie.
Coastal Living
September 2017
