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It's time to take a bold turn with your dessert. And in that spirit, Tonia talked with co-author of the cookbook Bold Susanna Hoffman about a tangy Pink Grapefruit Pie! She told Tonia's Kitchen that it's not unlike a custard pie, and likens it to a Key Lime dessert. She starts with a graham cracker crust and adds a little lemon zest for a bolder flavor. The Susanna creates a mixture of pink grapefruit, orange, lemon juices, along with some grapefruit zest. She then adds evaporated milk, sugar and whipping cream to create a creamy texture. Bake it all together and top with some sour cream, for a tropical treat that will "embolden" your guests to ask for seconds.
Makes 1, 9-inch pie
Pie crust
13 full-size graham crackers
1 tablespoon grated lemon zest
¼ cup sugar
6 tablespoons butter, melted
2 tablespoons water, or more as needed
Pie filling
¾ cup strained fresh pink grapefruit juice
¼ cup fresh orange juice
1 tablespoon fresh lemon juice
Grated zest of 1 large grapefruit
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
Topping
¾ cup heavy whipping cream
¼ cup confectioners sugar
¼ cup sour cream
Instructions for the pie crust: Preheat oven to 350 degrees. Pulverize the crackers in a food processor.
Add the remaining ingredients to the food processor and pulse until the mixture holds together.
Add more water if needed to get the correct consistency. Press the mixture into a 9-inch pie plate and bake 12-15 minutes. Remove from the oven and let cool.
Instructions for the pie filling: Whisk together the grapefruit juice, orange juice, lemon juice, zest, sweetened condensed milk and egg yolks in a medium- size bowl until thoroughly blended.
Pour into the prepared crust and bake until firm to the touch, 12-15 minutes.
Remove from oven and set aside to cool and set completely.
When ready to serve, whip the cream to stiff peaks, then add the powdered sugar and sour cream.
Add a dollop to each slice of pie when serving.
