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