Grapefruit Custard Pie
Extract from The Four & Twenty Blackbirds Pie Book • By Emily Elsen and Melissa Elsen • Published by Grand Central Publishing
About
The Four & Twenty Blackbirds Pie Book
Makes one 9-inch pie; serves 8-10
All-Butter Crust for a 9-inch single-crust pie, partially prebaked:
http://www.cutoutandkeep.net/projects/all-butter-crust
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Lotusburger favorited Grapefruit Custard Pie
04 Nov 09:48
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Barbara B. favorited Grapefruit Custard Pie
03 Nov 03:12
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heather r. added Grapefruit Custard Pie to Food Items to make
15 Oct 19:46
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Emma H. favorited Grapefruit Custard Pie
06 Sep 11:10
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ale_corason favorited Grapefruit Custard Pie
03 Sep 05:22
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Grand Central Publishing published her project Grapefruit Custard Pie
31 Jul 08:35
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Step 1
Position a rack in the center of the oven and preheat the oven to 325°F.
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Step 2
Place the prebaked pie shell on a rimmed baking sheet.
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Step 3
In a large bowl, whisk together the sugar, flour, salt, and melted butter.
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Step 4
Whisk in the eggs and egg yolk one at a time, blending well after each addition.
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Step 5
Whisk in the grapefruit juice, Campari, heavy cream, and bitters, if using.
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Step 6
Strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell.
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Step 7
Bake on the middle rack of the oven for 50 to 55 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking.
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Step 8
The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly.
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Step 9
Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven.
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Step 10
Allow to cool completely on a wire rack, 2 to 3 hours.
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Step 11
Serve at room temperature or cool.
The pie will keep refrigerated for 2 days or at room temperature for 1 day.
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