Southern grapefruit custard pie — yes, you read that right, and yes it's good

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This might seem like a weird one, and it kind of is. Grapefruit custard pie with a saltine crust — I understand if you're skeptical. However, if you’re willing to take a leap of faith, it shows you have an adventurous spirit and potentially an affinity for what is probably the most underrated fruit in the baking world: grapefruit. After all, when was the last time you had a grapefruit in any context except sliced or segmented for breakfast?
Grapefruits are awesome in so many ways! They may benefit your immune system and help prevent diabetes and kidney stones. They're high in antioxidants, and they were initially named “the formidable fruit.” If that’s not a reason to make it into a creamy, delicious custard pie, then what is?
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Cooktop Cove
Southern grapefruit custard pie
9
30 minutes
1 hour
1 hour 30 minutes
35 unsalted saltine crackers
1 cup plus 3 tablespoons white sugar, separated
5 tablespoons salted butter, melted
¼ cup acacia honey
2 tablespoons unbleached all purpose flour
2 tablespoons cornstarch
½ teaspoon salt
2 tablespoons unsalted butter, melted
3 large eggs, plus one yolk
1 cup fresh grapefruit juice
2 tablespoons grapefruit zest
1 tablespoon fresh lemon juice
2 tablespoons bitters of your choice -- orange works well
¾ cup heavy cream
3 tablespoons powdered sugar
Preheat the oven to 375 F.
Combine the saltines, 3 tablespoons of sugar and the melted butter in a food processor, and pulse until it becomes the texture of wet sand.
Transfer the crumbs to the bottom of a 9-inch round pie dish. Use a flat-bottomed surface to press them down into an even crust on the bottom and up around the sides.
Place the crust in the freezer for 10 minutes before baking for 20 minutes or until golden brown. Remove from the oven and set aside to cool.
Reduce the oven temperature to 350 F.
In a large mixing bowl, combine the remaining sugar, honey, flour, cornstarch, salt, unsalted butter, grapefruit and lemon juices, and bitters, if using. Whisk until smooth. Add the cream and powdered sugar, and whisk again.
Pour the mixture through a fine-mesh strainer, and then transfer to the cooled crust. Smooth out the top, and tap the pie against the counter to ensure there are no air bubbles.
Bake for 35-40 minutes, until set, and then let cool at least 30 minutes before slicing and serving.
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