This is the same principle as a Key Lime Pie, but the grapefruit is a little less tart and a little more floral and fruity. You can top this pie with the classic whipped cream or something juicier like grapefruit segments or a thin layer of orange marmalade for a more jammy flavor. You can use a store-bought graham cracker crust to save some time. You can even substitute fresh orange juice for the grapefruit to make this pie reminiscent of an ice-cream truck “Creamsicle.” I am partial to grapefruit though, especially the pink ones you see at the store. I often make this, let it cool without refrigerating and serve “fresh” — it’s just as good made the day before, chilled and served the next day.
| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 6 tablespoons unsalted butter, melted, plus additional for greasing
- 1 1/2 cups finely ground graham crackers (about 12 graham crackers) (see Cook’s Note)
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch kosher salt
- 2 cups sweetened condensed milk
- 1/2 cup sour cream
- 1/2 cup fresh grapefruit juice
- 2 tablespoons fresh lime zest
- 1/4 cup fresh lime juice
- Fresh grapefruit segments from 1 pink grapefruit
- 3 cups unsweetened whipped cream, optional
Instructions
- Make the crust: Preheat the oven to 350 degrees F. Brush the bottom and sides of a 9-inch pie dish with some melted butter and set aside.
- In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, ginger, a pinch of salt and the rest of the melted butter. The texture should resemble wet sand. Use the bottom of a glass or measuring cup to press the crust into an even layer on the bottom and up the sides of the prepared pie dish. Place the dish on a sheet pan and bake until the crust firms and browns lightly, 10 to12 minutes. Remove from the oven and let cool.
- Make the filling: In a medium bowl, combine the condensed milk, sour cream, grapefruit juice, lime zest and lime juice.
- Bake the pie: Pour the filling into the crust and jiggle the dish to smooth evenly. Place onto a sheet pan and bake in the center of the oven until firm, 18 to 20 minutes. Let cool on a wire rack for at least 2 hours. Chill in the fridge.
- To serve: Cut the pie into wedges and serve with grapefruit segments and whipped cream if desired.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 417 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 1 g |
| Sugar | 46 g |
| Protein | 7 g |
| Cholesterol | 59 mg |
| Sodium | 156 mg |
| Serving Size | 1 of 10 servings |
| Calories | 417 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 1 g |
| Sugar | 46 g |
| Protein | 7 g |
| Cholesterol | 59 mg |
| Sodium | 156 mg |
Reviews
Key lime pie is my favorite but this pie is a super close second. The filling was creamy and smooth. The crust perfectly complements the taste! Served it for Christmas Eve dinner and it was a huge hit! Everyone loved the taste and texture. Folks were surprised how easy it was to make. Highly recommend making this pie. I will be making frequently for all sorts of events.
Wow! Just Wow. If you like citrus, you will love this. I made it for my latest Gourmet Group and it was the top item of all the items the dishes. The dinner theme was Ginger and Citrus. Ginger in the crust added something different. One member wanted it for his birthday rather than a cake. I will definitely be making this again and would highly recommend it.
Loved this recipe. The crust is lovely. And the lighter flavor of the grapefruit is nice. I did bake it longer to make it creamy. My husband has come home from work to eat it as a snack. A very unusual act.
Delicious! Tastes just like key lime pie. Carefully measured out all the ingredients and the pie came out just perfectly. Loved the fresh grapefruit slices along with it. I highly recommend this one!
One can of sweetened condensed milk would have been enough. The pie was basically tasteless, like eating baked sweetened condensed milk. Hardly any favor and a soggy crust because of too much butter. Yuck!
We made this last night and it is delicious! The fresh grapefruit pieces topping the pie slice seals the deal!
Cups and ounces are not the same. Condensed milk is 14 ounces net weight not measurement.
This pie is disappointing. While the consistency was really good, it lacked flavor. The taste of freshly squeezed grapefruit juice, lime juice and lime zest was nonexistent.
This posted hours ago… Wow 3 reviews…!!! you actually made the recipe ?
Then Let’s hear your comments???!!!
Sweetened condensed milk comes in 14 oz. cans…so, I have to buy two cans? What do I do with the remaining 12oz of the sweetened condensedmilk? Please re-work your recipe!