Winter White

       

After the Great Fudge Date Rape of 2007 (no means no), I decided I needed something sweet yet restrained to cleanse my psychological palate in this newest of years.  Something to lead me staggering back to the path of the righteous.  Or thereabouts.

So, I thought, what’s the opposite of fudge?  I know.  Grapefruit pie.

One of my favorite octogenarian relatives sent me a big box of local-to-her Texas grapefruits for Christmas.  And I do so love the occasional grapefruit, despite all those pesky food-miles.  This recipe is a twist on summery key lime pie, but I think grapefruit works any time of year.  Plus, who wouldn’t love a slice of frozen pie in the dead of winter? 

 

Grapefruit Pie

You can use any kind of grapefruit: Ruby Red, pink, white.  But, I happen to like it best with the tart whites, which are increasingly hard to find these days.

3.5 oz. sleeve Goya plain Maria cookies (In the Latin American section of the supermarket.  They kind of taste like animal crackers, which you could also use.  Or graham crackers, of course.)
4 Tbsp. butter
14-oz. can sweetened condensed milk
¼ cup grapefruit juice (from ½ grapefruit)
2 grapefruits worth of zest (Yes, you’ll be left with some bald grapefruits.  Just have them for breakfast the next day)
½ cup heavy cream
1/3 cup sour cream
3 oz. cream cheese

In a blender or food processor, whiz the cookies into crumbs.  Dump into a bowl and, with your fingers, work the butter into the crumbs until it’s uniformly incorporated.  Knead until you end up with something dough-like.  Press evenly into the bottom of a 9-inch pie plate.  I don’t bother bringing it up the sides because you never know how high the filling is going to come up, and it just ends up looking stupid.

Using a mixer with a whisk attachment, blend the rest of the ingredients in a large bowl until the lumps are gone.  It can take a while.  Okay, you can get away with a few lumps.  Pour into crust, cover with a plate, and freeze until set, I’m guessing at least 6 hours.  I stopped paying attention by this point.  I like it best before it gets to Popsicle consistency, though.  Slice it right before you intend to serve it, otherwise a few sexy drips will turn into a significantly less attractive puddle.

Comments

[Mary]

Oh my that looks and sounds fantastic! I think I'll have to come up with a reason to make it.

[Katrina]

I don't even care if it tastes good - that is the most gorgeous piece of pie I've ever seen! It looks like winter. It even sounds easy enough for me to make and I saw grapefruit at the farmers' market on Sunday. Although they weren't tart white ones.

[Sally]

Good Lord, woman! Sweetened condensed milk, heavy cream, sour cream AND cream cheese!?! My teeth hurt just reading about it. Eat your fudge - it's less fattening.

[Dad]

OK, where was this when I was there yesterday!?!

[Tammy]

Dad: Long gone. But, as I recall, you got some the last time I made it.

Sally: The path to righteousness, as I understand it, is not without its obstacles.

Katrina: Oooooo, local grapefruit. Lucky.

Mary: How about, hey, I didn't get struck by lightening today. Let's celebrate with grapefruit pie?

[Alecto]

My seven year old says, "It's like I could eat the computer."

[Tammy]

Alecto: I love your kids already!

[Bri]

Yum! This sounds awesome! I am quite partial to Texas Ruby Reds. They are by no means local OR organic, but I just can't help but love them. I don't indulge in many, but a few a season is something I'll do even with the bad miles/chemicals karma. We all have our vices.

[KMDuff]

Wow that looks fun. Fascinatingly delicious looking.

[Jenni]

This sounds lovely. I'm not a grapefruit fan, but I bet this would be lovely with lemons, as well! We used to make a grapefruit sabayon tart at the restaurant, and everyone told me it was great. I never knew for myself, 'cause I just don't like them. I wish that I did. Grapefruit lovers are pretty passionate about them.