Pink Grapefruit Chiffon Pie Recipe
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Ingredients
1 medium-sized pink grapefruit
1 envelope unflavored gelatin
1 1/2 cups fresh pink grapefruit juice
3 eggs, separated
3/4 cup sugar
1/4 teaspoon each salt and grated lemon peel
1/4 cup lemon juice
1/2 teaspoon grated pink grapefruit peel
Few drops red food coloring
1/4 teaspoon cream of tartar
Baked 9-inch pastry shell
Sweetened whipped cream (optional)
Directions
Cut the peel and all the white membrane from grapefruit; lift out sections and drain well.
Soften gelatin in 1 cup of the grapefruit juice.
Beat egg yolks and combine in a pan with remaining 1/2 cup grapefruit juice, 1/2 cup of the sugar, salt, lemon peel, lemon juice, and grapefruit peel.
Cook over low heat, stirring constantly, until mixture bubbles and lightly coats a metal spoon.
Remove from heat, add softened gelatin, and stir until gelatin is completely dissolved.
Add a few drops food coloring to tint a medium pink.
Chill gelatin mixture until it is thick enough to mound on a spoon.
Beat the 3 egg whites with cream of tartar until frothy; add the remaining cup sugar and continue beating until stiff peaks form.
Beat gelatin mixture until light and frothy.
Soften gelatin in 1 cup of the grapefruit juice.
Beat egg yolks and combine in a pan with remaining 1/2 cup grapefruit juice, 1/2 cup of the sugar, salt, lemon peel, lemon juice, and grapefruit peel.
Cook over low heat, stirring constantly, until mixture bubbles and lightly coats a metal spoon.
Remove from heat, add softened gelatin, and stir until gelatin is completely dissolved.
Add a few drops food coloring to tint a medium pink.
Chill gelatin mixture until it is thick enough to mound on a spoon.
Beat the 3 egg whites with cream of tartar until frothy; add the remaining cup sugar and continue beating until stiff peaks form.
Beat gelatin mixture until light and frothy.
