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.
