Time: 30min prep / 10min cook / 4hr refrigerate
Servings: 9″ pie
Rating: 4.5/5
Recipe by Sue from the view from great island: https://theviewfromgreatisland.com/grapefruit-gingersnap-pie-recipe/
INGREDIENTS
- 5 oz gingersnaps
- 1 cup walnuts
- 3 tbs brown sugar
- 4 tbs butter, melted
- 1.5 cup grapefruit juice, fresh & strained (~3 grapefruits)
- 1/4 cup lemon juice, fresh & strained (~1 lemon)
- 1 cup sugar
- 4 tbs cornstarch
- Pinch of salt
- 4 egg yolks
- 5 tbs butter
INSTRUCTIONS
- Preheat oven to 350 deg F.
- Blend gingersnaps until a fine powder. Blend in walnuts and brown sugar. There should be ~2 cups of fine gingersnaps, walnuts, and brown sugar.
- Combine butter into powdered mixture.
- Press crust mixture into 9″ pie pan. Bake for 10-12 minutes.
- Juice and strain grapefruits and lemon.
- In a saucepan, combine sugar, cornstarch, salt, yolks, and juice. Whisk together.
- Heat saucepan on medium heat while whisking. Boil filling for exactly 1 min.
- Take off heat and whisk in butter.
- Strain filling and fill the pie shell.
- Cool and refrigerate for at least 4 hours before eating to allow curd to set.
Thoughts
Delicious and refreshing tart. 2 cups of pie crust powder was about right for a 9″ pie crust. The pie crust rose while baking but I pressed it flat again with a spoon. I ended up using the sieve on the crust ingredients, juice, and curd filling to sift out any chunks. It took 3 grapefruits and 1 lemon to end up with 1.5 cups grapefruit juice and 1/4 cup lemon juice.
