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All public Recipes -> Dessert -> Grapefruit Chiffon Pie

Grapefruit Chiffon Pie

By: Grace B.

Description:
Time:	3 hr 35 min (15 min to prepare, 3 hr 20 min to cook)
Meal type:	Dessert
Ethnicity:
Number of Servings:	8
Ingredients:
1 each envelope unflavored gelatine 1 cup freshly squeezed SunkistÂ® grapefruit juice 4 each eggs, separated 0.5 cups sugar 0.25 teaspoon salt 1 tablespoon freshly grated SunkistÂ® grapefruit peel 1 cup heavy cream or whipping cream, whipped, Toasted Coconut Pie Crust
Directions:
Soften the gelatine in the grapefruit juice. In the top of a double boiler, with an electric mixer, beat the egg yolks well with 1/4 cup of the sugar, and salt. Gradually beat in the gelatine mixture. Cook over boiling water, stirring constantly; until the mixture starts to thicken, about 10 minutes. Pour into a large bowl and add the grapefruit peel. Chill until mixture begins to thicken, about 1 hour, stirring occasionally. With clean beaters, beat the egg whites until foamy. Gradually add the remaining 1/4 cup of sugar, beating until soft peaks form. Fold the beaten egg whites and whipped cream into grapefruit-gelatine mixture. Spoon into Toasted Coconut Pie Crust. Chill for 2 hours or longer. Garnish with grapefruit sections, if desired. CHILLED GRAPEFRUIT SOUFFLE: Omit the Toasted Coconut Pie Crust. Attach an aluminum foil or wax paper collar to a l-quart soufflÃ© dish. Lightly oil the inside of the foil collar. Spoon the mixture into the prepared dish. Chill for 3 hours, or until firm. Remove collar before serving. Garnish with grapefruit sections and fresh mint.
Notes:

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