| Level: | Easy |
| Total: | 2 hr |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 cups graham cracker crumbs (crushed in a food processor or in a resealable plastic bag with a rolling pin)
- 8 tablespoons (1 stick) salted butter, melted
- 2 tablespoons sugar
- One 14-ounce can sweetened condensed milk
- 2 large egg yolks
- 1 large grapefruit, zested and juiced (1/2 cup juice)
- Red food coloring, for tinting, optional
- Whipped cream, for serving
Instructions
- Preheat the oven to 350 degrees F.
- For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.
- For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.
- Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 356 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugar | 34 g |
| Protein | 6 g |
| Cholesterol | 96 mg |
| Sodium | 227 mg |
Reviews
Crust came out perfect. Filling set perfectly. After reading about the “bubbles” on the top (which mine had too) I went back to the video. I think if you just whisk rather than “beat” the filling, you may avoid the bubble marks. However, the tart tasted yummy and I just covered the bubble marks with whipped cream!
YUM!
I made this and did have the little bubbles, but it didnt bother me. Maybe the too much butter is why my crust would just not climb up the side of the tart pan very well. It did taste really good though. Next time I will use some other graham cracker crust recipe. I do take cholesterol medication, and grapefruit has no bad effect. When i asked a professional about it, I was told that grapefruit can keep the medication from working. So I only have grapefruit on occasion. My favorite cocktail is vodka and grapefruit juice.
Made a dreary autumn day so much brighter – very tasty. Thank You. Love from South Africa.
I’ve made the lemon version of this pie my whole married life. But this is my husband’s new favorite. And no meringue!! The only thing I did differently was to use a regular pastry crust, and I baked it for about 22 minutes. It is the perfect marriage of tart and sweet. Thanks Ree!!
Crust is the only thing going for this recipe! I followed directions and it was runny and way too sour!
I put it in a pie shell because I didn’t have a tart pan that size. My husband loves it, BUT, while it’s tasty, (1) the crust calls for too much better – very greasy results. (2) the filling is full of bubbles, and they remain like tiny holes even after baking – very unattractive and not at all appetizing. I put sprinkles on the top to try and disguise the little holes. I’ve made many lemon and key lime pies which are similar recipes and have never had this result.
Can I make this with lemons instead of grapefruit?
Can this be frozen (once it’s baked & chilled) to enjoy at a later time?
Be aware that people on some medications cannot have grapefruit. It reacts with the meds.