custard | dough | filling | fruit | grapefruit | pie | quick & easy | whipped cream

Grateful for grapefruit pie.

August 12, 2014

To be totally honest, I made this pie for my mom’s birthday, over a month ago. I took some shots of it (’cause that’s just what I do), but wasn’t going to post it. Why? I don’t know. It just seemed like a wintery pie, since I associate citrus with the winter. I have to stop doing that, though. Because citrus is really perfect for summer. It’s bright, crisp, tangy & wonderful.

Hold that thought.

Ruby red grapefruit pie with grapefruit scented whipped cream.

This time of year is a weird one. Isn’t it? I mean, it’s hot as hell but summer might as well be over. Even if there’s a few weeks left, every store is stocked with back to school supplies and I even saw a few COATS.

COATS, people. It’s 100 million degrees and they’re selling COATS. And probably boots. I mean, WHAT?!

I’m sitting here like, eff that. I’m wearing shorts and a tank top and I’m bakin’ up pies and fanning myself right next to the A/C vent like an 80-year-old lady. I don’t want a freakin’ coat.

A delicious and simple 3-ingredient Ruby Red grapefruit pie with grapefruit scented whipped cream.

Anyway, where was I? Oh, right; crisp, tangy and wonderful.

I love grapefruit, and I always like using it to make stuff, I just don’t often get the chance. So when my mother requested this recipe from Savory Simple, I was very excited… and grateful for the chance to use this delicious fruit. Also grateful that it wasn’t snowing outside, no matter how hot & horrid the weather might be, at least I don’t have to shovel!

And so, I made a pie. And I had to put my own spin on it. Of course.

RUBY RED GRAPEFRUIT PIE with GRAPEFRUIT SCENTED WHIPPED CREAM (adapted from a recipe by Savory Simple)


Pie crust:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup lard* /vegetable shortening/butter
  • 1 large egg
  • 1/3 cup ice cold water
  • 1 tablespoon apple cider vinegar
Pie filling:
  • 1 cup Ruby Red grapefruit juice (preferably freshly squeezed)
  • 2 eggs
  • 2 14-oz. cans sweetened condensed milk
Whipped cream:
  • 1/2 cup cold heavy whipping cream
  • 3 tablespoons confectioner’s sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon finely grated grapefruit zest


    1. Make the crust:
      1. In a large bowl, combine flour & salt. Stir to blend. Add the fat (lard/vegetable shortening/butter) and rub it in with your fingertips until the mixture resembles fine crumbs.
      2. Add the egg, water & vinegar. Stir with a fork until dry ingredients are moistened. Form the dough into a ball, then divide that into three balls.
      3. Take one and roll it out to 1/8″ thickness on a floured surface. Fit the dough into a 9″ pie pan. Trim the edges to a 1-inch overhang. Fold the dough under and crimp the edges. If not using immediately, form the remaining two balls of dough into disks and place in resealable bags. Freeze for up to two months.
      4. Preheat the oven to 350° degrees F. Blind bake the crust until lightly browned. Be sure to use foil filled with dry beans or pie weights! Remove from oven.
  1. For the pie filling:
    1. Combine the grapefruit juice, condensed milk & eggs and whisk together thoroughly.
    2. Pour into the crust. Be sure to leave a bit of space between the filling and the top of the crust.
    3. Bake at 350° degrees F for 25 minutes. The filling should be firm but still a bit jiggly. Remove from the oven and let cool completely. Store pie in fridge overnight so it can “set.”
  2. For the whipped cream:
    1. In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold whipping cream with the sugar and vanilla until almost the desired thickness.
    2. Spoon the zest in and continue to beat until thick & billowy. Serve spread over cooled pie brought to room temperature.

Grapefruit pie made with fresh Ruby Red grapefruit juice and topped with a grapefruit scented whipped cream.

It’s easy as that. 1-2-3. This pie- other than the crust & whipped cream- has THREE INGREDIENTS! And the whipped cream has 4. The worst part is the pie crust, and if you’re like me and you always have one frozen… then you’ve got it made.

Ruby Red grapefruit pie.

The whipped cream is 100% optional. But really, why not?

So let’s sit & eat our grapefruit pie while it’s warm & sunny & humid. Let’s remember it this winter, though, when all that citrus comes in, and we’re freezing, longing for sun. But on the plus side, won’t it be nice to make this again in January… & have the oven on to warm things up?

Ruby Red grapefruit pie, with a grapefruit scented whipped cream.

SOUNDTRACK: Pearl Jam – “Yellow Ledbetter”
SOURCES & CREDITS: Black pie plate; Longaberger, yellow bowl; vintage Pyrex, black plate; Ikea, bright sunny circles tea towel; Ikea.
Print Friendly, PDF & Email
Facebook Twitter Email

Only registered users can comment.

  1. This looks so amazing! I love grapefruit and cannot wait to try it. I haven’t had much success with pie dough so I’m eager to try this. However you have an asterisk next to lard but I couldn’t find a footnote. Is it there because that’s the one you recommend? Or are they all equally good? I just want to make sure I get this right!

  2. I think I probably did that to mean who the hell has lard on them at any given moment!? Haha. Use whatever you find/have on hand.

  3. It’s awesome to pay a quick visit this web site and reading the views of all friends on the topic of this paragraph, while I am
    also keen of getting knowledge.

  4. Hey There. I found your blog using msn. This is a really well
    written article. I’ll be sure to bookmark it and return to read more of your useful
    info. Thanks for the post. I’ll certainly return.

  5. Right here is the perfect webpage for everyone who would like
    to understand this topic. You understand a whole lot its almost
    hard to argue with you (not that I actually would want to…HaHa).
    You certainly put a fresh spin on a subject which has been discussed for decades.
    Excellent stuff, just great!

  6. I’m amazed, I must say. Rarely do I come across a
    blog that’s both equally educative and engaging, and let me tell you, you’ve hit
    the nail on the head. The issue is something which
    not enough people are speaking intelligently about.
    Now i’m very happy that I came across this during
    my hunt for something relating to this.

  7. Useful info. Lucky me I found your website by accident, and I’m stunned why this twist of fate did not happened earlier!
    I bookmarked it.

  8. Pretty section of content. I just stumbled upon your site and in accession capital to assert that I acquire in fact enjoyed account your
    blog posts. Any way I’ll be subscribing to your feeds and
    even I achievement you access consistently rapidly.

  9. Having read this I thought it was extremely informative.
    I appreciate you finding the time and effort to put this article together.
    I once again find myself spending a significant amount of time both
    reading and commenting. But so what, it was still worth it!

  10. I blog quite often and I truly thank you for your information. This article has really
    peaked my interest. I’m going to book mark your blog and keep checking for new information about once per week.

    I subscribed to your RSS feed as well.

  11. Useful info. Fortunate me I discovered your website by accident,
    and I’m shocked why this accident didn’t happened
    in advance! I bookmarked it.

  12. Hmm is anyone else encountering problems with the images on this blog loading?
    I’m trying to figure out if its a problem on my end or if it’s the blog.
    Any feedback would be greatly appreciated.

  13. Nice blog here! Also your web site loads up fast! What host are you using?
    Can I get your affiliate link to your host? I wish my website loaded up as fast as yours lol

Comments are closed.