Grapefruit Pie Recipe
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Sweet, tart, creamy, this Grapefruit Pie recipe is similar to a key lime pie in texture but has the subtle flavor of grapefruit and pretty pale peach color.
The grapefruit pie has a sweet graham cracker crust filled with an amazing custardy, creamy grapefruit-infused filling and homemade whipped cream on top. The pie is quick to make and you won’t be able to stop at just one slice!
Delicious Grapefruit Pie Recipe
If you have a drawer full of grapefruits that need to be eaten, then this amazing grapefruit pie recipe is for you. All you need is 2 grapefruits and 4 additional ingredients to make this lusciously unique sweet/tart dessert.
I crave Key Lime pie literally all the time so I was so excited to see how it would turn out using grapefruit juice instead of lime.
I just KNEW it would be amazing, and I was right!
You might think that grapefruit pie sounds like it might be too tart, but that’s just not the case. (there is plenty of sugar to balance out the tartness of the grapefruit.)
Trust me on this – it’s literally the perfect balance between a bit tangy and sweet and will have you fighting over the last piece.
Why Should You Make This Grapefruit Custard Pie
- Tates amazing – With a smooth, creamy texture, the delightfully sweet and tangy pie will make your tastebuds pucker and crave more.
- Easy – With only five ingredients, it couldn’t be easier to make! I use a store-bought graham cracker pie crust for the ultimate easy dessert, but you could go with homemade for a fancier presentation.
- Fast – Hardly any Prep time – you will only need about 10 minutes of prep before moving the pie to the oven. Keep in mind that you will need time for the pie to chill before serving.
- Use up your fruit – Great way to finish off the last of your grapefruits!
Grapefruit Pie Ingredients + Notes
(Ingredients at a glance, you will find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Grapefruit juice | There’s nothing quite like the flavor of freshly squeezed grapefruit juice.
- Sugar | Granulated sugar is needed for this recipe.
- Sweetened Condensed Milk | Sweetened condensed milk is canned milk with excess water removed and added sugar. This gives that custard texture with a bit of sweetness. (Don’t confuse it with evaporated milk, which has no added sugar.)
- Egg yolks | This recipe has four egg yolks, and they add so much richness! Don’t forget to use the egg whites and make an omelet or something delicious.
- Graham Cracker Crust | You can use a 6 oz (9-inch) pie crust store-bought. (Or make your own.) This type of crust is perfect for this pie recipe because it’s light and crunchy and gives the pie an extra bit of sweetness. If you want to make your own crust, scroll down to recipe variations.
- Heavy Whipping Cream | To make a whipped topping.
How To Make Grapefruit Custard Pie
1 Prep: Preheat oven to 325ﾟ. Juice 2 large grapefruits (you want one cup of juice.)
2 Make the filling: Beat the egg yolks till light and fluffy. Then add the sweetened condensed milk, and sugar to the eggs. Use a whisk and whisk till incorporated. Add strained grapefruit juice to the egg/sugar mixture. Whisk everything together.
3 Bake: Place the pie on a baking sheet into the oven and bake for about 25 minutes. Bake until the filling is almost set; it should wobble a bit.
4 Cool: Let cool at room temperature for 30 minutes, then place the pie in the refrigerator to chill thoroughly, about 3 hours or overnight. Store the pie in the refrigerator until ready to decorate and serve. (I like to use homemade whipped topping and grapefruit slices.) Slice the pie into wedges, wipe your knife clean between slices, and serve chilled.
Recipe Tips
- Make your own whipped topping. Beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with whipped cream and decorate with grapefruit slices.
- Add pink food coloring. Add a drop or two of pink food coloring to get that peachy pink look of a grapefruit.
Variations
- Make a homemade graham cracker crust. All you’ll need is 3 cups of graham cracker crumbs, 1/2 cups of melted butter, 1/4 cups of sugar, and mix well. Press into a pie plate and put into the freezer.
- If you would prefer a pinker look to your pie, add a few drops of food coloring to the mix.
- Add different toppings. See how shaved white chocolate would taste on top. You could even add a bit of grapefruit zest.
Storage Suggestions
Refrigerate the pie, loosely covered with plastic wrap, for up to 3 days.
To freeze: Place the entire pie, uncovered, in the freezer until completely frozen. Then, wrap it well in plastic wrap, add a layer of foil (or place it in a freezer-safe Ziploc bag), and store it in the freezer for up to 1 month. Thaw in the refrigerator overnight before serving.
FAQ’s
How Do I Keep My Graham Cracker Crust From Getting Soggy?
The best way to keep your crust from getting soggy is to blind-bake it before filling it.
Baking allows for the butter and sugar to bind together and will help prevent sogginess. Bake at 375 F for 5 minutes. Allow the crust to cool completely before filling it.
Can I Make This Custard Pie Ahead Of Time?
You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise, the crust will get soggy.
How Do You Know When Custard Pies Are Done Baking In The Oven?
The middle of the pie should have a slight jiggle to it, but not too much. It will firm up as it cools down.
Can I Use A Baked Pie Crust For This Recipe?
I haven’t tried it, but I would instead recommend a graham cracker crust for the texture and additional sweetness.
What Is The Best Way To Serve Pie Without The Pieces Breaking Apart?
The key to serving a slice of pie is to cut a piece and then wipe the serving knife clean between each slice.
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More Pie Recipes
- No-Bake Blueberry Pie
- Old Fashioned Chess Pie
- Easy Peanut Butter Pie
- Homemade Chocolate Cream Pie Recipe
- Mint Chocolate Chip Ice Cream Pie
- No-Bake Lemon Cheesecake
Best Tools for Pies
For this recipe, you can use:
- A stand mixer or a handheld electric mixer
- Rubber spatula or “spoonula”
Grapefruit Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours
- Yield: 8 servings 1x
- Category: dessert
- Method: oven
Description
Sweet, tart, creamy, this Grapefruit Pie recipe is similar to a key lime pie in texture but has the subtle flavor of grapefruit and pretty pale peach color.
Ingredients
- 1 14 oz can of sweetened condensed milk
- 1 cup fresh squeezed grapefruit juice
- 1/2 cup sugar plus 2 tablespoons for the whipped cream
- 4 egg yolks
- 1 Graham Cracker Crust
- 1 cup heavy whipping cream
Instructions
Pie:
- Preheat oven to 325ﾟ
- Juice 2 large grapefruits, (you want one cup of juice)
-
Beat the egg yolks till light and fluffy.
-
Add the sweetened condensed milk, and 1/2 cup sugar to the eggs. Using a whisk. whisk till incorporated.
-
Add strained grapefruit juice to the egg/sugar mixture. whisk everything together.
-
Pour the grapefruit pie mixture into the pie crust.
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Place the pie on a baking sheet into the oven and bake for about 25 minutes. Bake until the filling is almost set; it should wobble a bit.
-
Let cool at room temperature for 30 minutes, then place the pie in the refrigerator to chill thoroughly, about 3 hours or overnight.
-
Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices.
-
Serve chilled
- Beat the heavy cream until soft peaks form.
- Add the sugar and beat until medium peaks form.
- Top the pie with whipped cream. Decorate with the grapefruit slices.
Notes
Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 403
- Fat: 13
- Carbohydrates: 66
- Fiber: 1
- Protein: 8
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