Fresh grapefruit sections are arranged in the bottom of a baked pie shell. The juice is combined and cooked with sugar, a bit of cornstarch and strawberry gelatin. This refreshing concoction is poured over the fruit and the pie is chilled and served with
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie crust, baked
- 4 pink grapefruit
- 1/2 cup white sugar
- 1 tablespoon cornstarch
- 3/4 cup grapefruit juice
- 1 (3 ounce) package strawberry flavored gelatin
PREPARATION:
Peel grapefruit, removing all pith. Cut up into bite size pieces. Drain in a strainer for 4 or more hours. This can be done the day before. Collect the juice.
Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.
Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Cool.