Grapefruit Custard Pie

The Four & Twenty Blackbirds Pie Book

Posted by Grand Central Publishing

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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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You Will Need (10 things)

  • 1 ¼ cup Granulated Sugar
  • 2 tbsp All Purpose Flour
  • ½ tsp Kosher Salt
  • 2 tbsp Unsalted Butter , melted
  • 3 Large Eggs
  • 1 Large Egg Yolk
  • 1 cup Freshly squeezed Grapefruit Juice (from about 2 grapefruits)
  • 3 tbsp campari liqueur
  • 1 cup Heavy Cream
  • Dash orange-flavor cocktail Bitters

Steps (11 steps, 60 minutes)

  1. 1

    Position a rack in the center of the oven and preheat the oven to 325°F.

  2. 2

    Place the prebaked pie shell on a rimmed baking sheet.

  3. 3

    In a large bowl, whisk together the sugar, flour, salt, and melted butter.

  4. 4

    Whisk in the eggs and egg yolk one at a time, blending well after each addition.

  5. 5

    Whisk in the grapefruit juice, Campari, heavy cream, and bitters, if using.

  6. 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.

  7. 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.

  8. 8

    The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly.

  9. 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.

  10. 10

    Allow to cool completely on a wire rack, 2 to 3 hours.

  11. 11

    Serve at room temperature or cool.

    The pie will keep refrigerated for 2 days or at room temperature for 1 day.