Grapefruit & Ginger Pie

Grapefruit & Ginger Pie

Happy Pi Day, y’all! I love refrigerator pies for the warmer months, which are definitely becoming more and more abundant here in Texas. #globalwarmingisreal They’re less fussy and it’s so easy to incorporate flavors that you wouldn’t necessarily find in a more traditional pie. In this case, I paired grapefruit and ginger. Grapefruit is in the filling and a hint of ginger is in the crust. If nothing else, this pie is extremely aromatic! The scents of fresh citrus being zested and juiced and warm ginger in the oven is pretty much the stuff of dreams.

juiced rio red grapefruit on wooden cutting board

grapefruit & ginger pie filling in mixing bowl

To make this grapefruit & ginger pie, you basically follow the instructions for making a key lime or similar pie but switch out the limes with grapefruit. A major plus here is that grapefruit are much larger than key limes and even regular limes so you only need a couple to get all the flavor going. I used the zest and juice of two small rio red grapefruit for this pie and am quite pleased with how it turned out. I used a little more sweetened condensed milk than I normally would with this type of pie just to make sure any bitterness from the grapefruit was cancelled out. The result is a pie with a surprisingly warm flavor (thank you, ginger) and a bite of citrus that comes in at the end.

crushed graham cracker, sugar, an ground ginger in bowl

graham cracker crust and gold measuring cup in glass pie pan

The key to avoiding bitterness with any kind of citrus, but especially grapefruit, is not to get any of the white pith that’s found right between the zest and flesh of the fruit into the dish itself. So you want to be very attentive and not just go crazy with your zester! Like most any pie, this one is best when finished off with a bit of whipped cream. The crumbs for the crust are made very easily in a food processor or, if you don’t have one or just want a mini arm workout (like I did), you can place the graham crackers in a zip top bag and crush them with a rolling pin. This is also a great way to take out any frustrations you might have. I also garnished it with some additional zest and a mint leaf but those are totally optional.

baked grapefruit & ginger pie garnished with whipped cream and grapefruit zest

When I was harvesting all the grapefruit from my parents’ tree, so many of my friends on Instagram suggested I make a pie and I was thinking “What in the world?!” but I noted it down along with a bunch of other recommendations. I initially thought they meant using grapefruit in a pie with two traditional crusts similar to an apple pie (hence, my confusion) but when planning out what to make for Pi Day, I did a little research and landed here. I’m really glad I did and am trying not to eat more of this pie than I should…which is easier said than done. 🙂

slice of grapefruit & ginger pie garnished with whipped cream and mint

I hope y’all have a wonderful Tuesday and will see you back here in a couple of days with a recap of my Housewarming. Thanks for reading!

Signature Dash of Jazz



Grapefruit & Ginger Pie
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A uniquely flavored, cold and creamy dessert made in the style of key lime pie with fresh grapefruit juice and zest in the filling, and ground ginger in the graham cracker crust

Course: Dessert
Cuisine: American
Keyword: graham cracker crust, grapefruit dessert, icebox pie, key lime pie, spiced crust
Servings: 8 slices
Ingredients
Filling
  • 2 cans sweetened condensed milk
  • 2 egg yolks
  • juice of two grapefruit
  • zest of two grapfruit
Crust
  • 13 sheets graham crackers
  • 1/4 cup sugar
  • 3/4 cup butter melted
  • 1 teaspoon ground ginger
Instructions
  1. Toss graham crackers into a food processor to make crumbs or into a zip top bag and crush with a rolling pin. Mix graham cracker crumbs, ginger, sugar, and melted butter in a large bowl until uniform.
  2. Press mixture into a pie pan and bake for 5-10 minutes. Meanwhile, mix together juice, zest, egg yolks, and sweetened condensed milk in another bowl.
  3. Pour filling into cooled crust and bake for about 20 minutes. Cool then place in fridge at least 4 hours (I usually leave it overnight) to set.
  4. Garnish with whipped cream and additional zest or grapefruit, if desired.
Recipe Notes

Adapted from Cookie Dough and Oven Mitt's Recipe found here.



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