We are nearing winter’s finish line, so it’s time to use up all of the bountiful citrus you’ve collected this season. Although lemons are undoubtedly my favorite, grapefruit is not far behind, and this Grapefruit Icebox Pie is supreme. It’s no surprise grapefruit’s botanical name means “fruit of paradise.” With sweet-tart, tangy flesh and color ranging from pale pink to coral, grapefruit is a welcome star in salads, pies, curds, or simply sprinkled with sugar and broiled.
All this pie needs is a batch of grapefruit curd (which I make in the microwave), some whipping cream, a graham cracker crust, and basil to garnish. Basil and grapefruit go together like coffee and cream–trust me on this one.
Grapefruit Icebox Pie began as a solution to a dessert for a friend’s crawfish boil. I wanted something sweet yet tangy to complement the spicy crawfish. The first step is to make the curd, and pour the curd into the graham cracker pie shell. Freeze it, and then take it out to top with lightly sweetened whipped cream and shreds of basil. Unfortunately, for the crawfish party, I let the pie thaw out too much and it was a bit of a puddle pie. Overnight in the freezer returned the pie to its sliceable self. To prevent this, I recommend that you top the pie with the whipped cream just before serving. If not, stick the pie back in the freezer until you’re ready to serve it.
Grapefruit Curd
Ingredients
- 3 large egg yolks
- 1 cup sugar
- 1 tablespoon finely grated grapefruit zest
- 1 teaspoon finely grated lemon zest
- 1 stick unsalted butter melted
- 2 tablespoons fresh lemon juice
- 1 cup fresh grapefruit juice strained
Instructions
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In a microwaveable bowl, mix sugar, butter, zest and egg yolks.
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Add grapefruit and lemon juice and whisk.
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Cook in 1 minute increments on 100% power in the microwave until it coats the back of a metal spoon, about 5-7 minutes.
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Whisk after every minute.
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Pour into sterile jar or container and refrigerate.
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Keeps for up to 4 days in the fridge.
Grapefruit Icebox Pie
Ingredients
- 1 nine-inch graham cracker pie crust
- 1 recipe grapefruit curd
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 3 basil leaves sliced into thin ribbons, plus more to garnish
Instructions
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Up to one day ahead, pour grapefruit curd into the graham cracker pie crust.
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Cover and freeze.
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Just before serving, whip cream with an electric mixer on medium speed for one minute. Add powdered sugar and whip to incorporate.
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Increase speed to high and whip cream to firm peaks.
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Remove pie from freezer.
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Smooth whipped cream on top of pie.
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Garnish with basil.
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Serve immediately (if not serving immediately, return pie to freezer and garnish just before serving).
