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Jeanne Walker substituted grapefruit juice for lime in a traditional Key lime pie. For the best color, use a deep pink to red variety of grapefruit. You can bake the tart up to 1 day ahead; chill airtight. PREP AND COOK TIME: About 1 1/4 hours, plus 1 1/4 hours to cool.

Jeanne Walker, Oxnard, CA
This Story Originally Appeared On sunset.com

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Credit: Ann Stratton

Recipe Summary

total:
2 hrs 30 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or bowl, combine flour and butter. Whirl or rub in with your fingers until fine crumbs form. Add 1 egg and whirl or stir with a fork just until dough holds together. Pat into a ball, then press evenly over bottom and up sides of a 9- to 10-inch tart pan with a removable rim.

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  • Bake in a 325° oven until crust is pale gold, 25 to 30 minutes. Let cool.

  • Meanwhile, in a bowl, whisk together remaining 3 eggs, grapefruit peel and juice, sugar, and the 2/3 cup whipping cream. Set baked crust on oven rack and carefully pour in filling.

  • Bake in a 350° oven until filling jiggles only slightly in the center when pan is gently shaken and tart is golden at edges, 25 to 30 minutes.

  • Let tart cool on a rack at least 45 minutes. Serve slightly warm or chilled, with sweetened whipped cream and grapefruit segments.

Nutrition Facts

285 calories; calories from fat 51%; protein 4.9g; fat 16g; saturated fat 9.5g; carbohydrates 30g; fiber 0.5g; sodium 125mg; cholesterol 128mg.
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