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?
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.