Grapefruit Custard Pie
The Four & Twenty Blackbirds Pie Book
Posted by Grand Central Publishing
About
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
Share
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
Position a rack in the center of the oven and preheat the oven to 325°F.
-
2
Place the prebaked pie shell on a rimmed baking sheet.
-
3
In a large bowl, whisk together the sugar, flour, salt, and melted butter.
-
4
Whisk in the eggs and egg yolk one at a time, blending well after each addition.
-
5
Whisk in the grapefruit juice, Campari, heavy cream, and bitters, if using.
-
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
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
The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly.
-
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
Allow to cool completely on a wire rack, 2 to 3 hours.
-
11
Serve at room temperature or cool.
The pie will keep refrigerated for 2 days or at room temperature for 1 day.