Grapefruit Pie offers a refreshing spin on classic citrus desserts, combining the bright tartness of pink grapefruit with a creamy, smooth filling nestled in a rich, buttery graham cracker crust. This pie is the perfect balance of sweet, tangy, and slightly creamy flavors, making it a delightful dessert for warmer months or anytime you want a light yet satisfying treat.
You will love how the fresh pink grapefruit juice and zest infuse the filling with vibrant citrus flavor, while the sour cream adds a subtle tang and creamy texture. The buttery graham cracker crust complements the filling perfectly with its crisp, sweet base.
Ingredients
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (about 1 individual package)
- ⅓ cup sugar
- 6 tablespoons melted unsalted butter
For the Pie Filling
- 4 egg yolks
- 2 (14-ounce) cans sweetened condensed milk
- ¾ cup freshly squeezed pink grapefruit juice
- 1 tablespoon pink grapefruit zest
- ½ cup sour cream
- ½ teaspoon citric acid
How to Create Your Grapefruit Pie
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 350°F (177°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until all the crumbs are moistened thoroughly. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan, using the back of a measuring cup or glass to smooth and pack tightly.
Step 2: Bake the Crust
Bake the crust in the preheated oven for about 10 minutes until set and lightly golden. Remove and let it cool completely while you prepare the filling.
Step 3: Mix the Filling Ingredients
In a large bowl, whisk together the egg yolks and sweetened condensed milk until smooth. Stir in the freshly squeezed grapefruit juice, grapefruit zest, sour cream, and citric acid until fully combined.
Step 4: Bake the Pie
Pour the filling into the cooled graham cracker crust. Bake at 350°F (177°C) for about 15-20 minutes or until the filling is just set and slightly jiggly in the center.
Step 5: Cool and Chill
Remove the pie from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the pie to set firmly before serving.
My Best Tips for Grapefruit Pie
Use Fresh Grapefruit Juice and Zest
Fresh juice and zest provide the best bright, tangy flavor. Avoid bottled juice as it lacks fresh citrus oils.
Don’t Overbake the Filling
Remove pie from oven while the filling is still slightly jiggly it will fully set as it cools.
Use Citric Acid Carefully
Citric acid boosts acidity and brightness without adding extra liquid like lemon juice.
Firmly Press Crust
A tightly pressed crust prevents crumbling and provides a sturdy base for the creamy filling.
Chill Thoroughly
Cooling the pie completely before slicing ensures clean cuts and better texture.
Delicious Variations to Try
Use a Graham Cracker and Nut Crust
Add finely chopped pecans or almonds to crackers for a nutty crust twist.
Make Mini Pies
Bake in individual tart pans for party-friendly portions.
Top with Fresh Grapefruit Segments
Enhance citrus flavor and create an elegant presentation.
Add Whipped Cream
Serve with fresh whipped cream or coconut whipped cream for extra creaminess.
Mix Other Citrus
Try substituting part of the grapefruit juice with orange or lime juice for complexity.
Frequently Asked Questions
Can I prepare the crust ahead of time?
Yes, prepare and bake the crust up to 2 days in advance and keep covered until filling.
What is the purpose of citric acid?
It adds tartness and balances the sweetness of condensed milk without extra liquid.
Can I use other types of citrus?
Yes, variations with lemon, lime, or orange offer delightful flavor twists.
Is this pie gluten-free?
No, graham crackers contain gluten. Use gluten-free graham crumbs to make it gluten-free.
Can I freeze this pie?
Freeze for up to 1 month wrapped tightly. Thaw overnight in the fridge before serving.
How do I prevent the crust from getting soggy?
Prebake the crust as directed and ensure it cools completely before adding filling.
Print
Grapefruit Pie
- Total Time: 280
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refreshing twist on classic citrus desserts with tangy pink grapefruit and creamy filling in a buttery graham cracker crust, perfect for spring and summer.
Ingredients
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 tbsp unsalted butter, melted
Filling
4 egg yolks
2 (14-oz) cans sweetened condensed milk
3/4 cup fresh pink grapefruit juice
1 tbsp grapefruit zest
1/2 cup sour cream
1/2 tsp citric acid
Instructions
Prepare crust: Preheat oven to 350°F (177°C). Mix graham crumbs, sugar, and melted butter. Press into 9-inch pie pan.
Bake crust: Bake 10 minutes until golden. Cool before filling.
Mix filling: Whisk egg yolks and condensed milk until smooth. Stir in grapefruit juice, zest, sour cream, and citric acid.
Bake pie: Pour filling into crust. Bake 15-20 minutes until edges set and center jiggles.
Cool and chill: Cool completely, refrigerate 4+ hours or overnight.
Serve: Garnish with fresh grapefruit or whipped cream if desired.
Notes
Use fresh grapefruit juice and zest.
Avoid overbaking—remove when center jiggles.
Citric acid brightens flavor.
Press crust firmly.
Chill thoroughly before slicing.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American / Citrus
Nutrition
- Serving Size: 1 slice (1/8 recipe)
- Calories: 480
- Sugar: 52 g
- Sodium: 160 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Carbohydrates: 65 g
- Protein: 8 g
- Cholesterol: 155 mg
Keywords: grapefruit pie, citrus cream pie, pink grapefruit dessert, tangy pie recipe, easy summer pie
