A delicious summer pie with grapefruit cream, decorated with coconut flakes for a crunchy effect!
Prep Time: 25 minutes
Baking Time: 15 minutes at 320°F (160°C)
Rest Time. 4 hours
Difficulty: easy
For: a mold of 8.6 inches (22 cm) of diameter
For the biscuit
For the grapefruit cream
Biscuit prep
1.Preheat the oven to 320° F (160° C). In a bowl, combine the cookie crumbs, butter and sugar until the mixture is smooth. Press the mixture evenly into the pie pan.
2. Bake for about 15 minutes or until the crust is lightly golden. Allow to cool.
Cream prep
3. In a saucepan, combine the sugar and cornstarch.
4. Stir in grapefruit juice and cook over medium heat, with stirring, for 5 minutes or until thick and bubbling.
5. Put the egg yolks in another bowl. Using a whisk, gradually add half of the creamy mixture.
6.Pour this mixture back into the pan and bring to a low boil, stirring constantly. Continue cooking for 2 minutes.
7. Remove from heat. Pour the filling into the cooled crust. Allow to cool for 30 minutes at room temperature.
8. Cover the pie with plastic wrap and refrigerate for 4 to 6 hours or until the filling has set.
9. Just before serving, sprinkle the pie with coconut flakes.
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