Grapefruit...Pie!

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Yes that's right, there is such a thing as Grapefruit Pie, and it's delicious.  Susanna Hoffman, who wrote the new cookbook Bold, told Tonia's Kitchen that it's a tremendous treat, and one that'll have your guests talking. Susanna starts with a graham cracker, with lemon zest added.  She then

takes pink grapefruit juice, and a surprising ingredient, grapefruit zest, which Susanna says adds a terrific tartness to the mix.  She then adds evaporated milk, eggs, whipping cream, and sweetened condensed milk.  Bake it all together and serve with some sour cream on top.  Susanna says it's not unlike Key Lime Pie, just a little more pink!

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.