Smile For Grapefruit Custard Pie

By foodiva

Ingredients

• Grapefruit Custard Pie
• (Serves 8)
• 35 unsalted saltine crackers
• 3 tablespoons sugar, plus 1 cup
• 7 tablespoons unsalted butter, melted
• 1/4 cup honey
• 2 tablespoons unbleached all-purpose flour
• 1/2 teaspoon kosher salt
• 3 large eggs, plus 1 egg yolk
• 1 cup fresh grapefruit juice
• 2 tablespoons Campari liqueur
• 3/4 cup heavy cream
• Dash of orange bitters (optional)

Details

Servings 8
Adapted from foodgal.com

Preparation

Step 1

After all, bitterness has a pleasing way of Position a rack in the lower third of the oven, and preheat the oven to 375 degrees.

Combine the saltines and 3 tablespoons sugar in the bowl of a food processor and process until finely ground. Pour in 5 tablespoons of the melted butter and pulse until the crumbs are evenly moistened.

Dump the crumbs into a 9-inch glass pie plate and, using the bottom of a glass or measuring cup, press the crumbs on the bottom and all the way up the sides. Chill in the freezer for about 10 minutes. Bake for about 20 minutes, or until lightly golden. Let cool completely on a wire rack. Turn the oven temperature to 325 degrees.

Whisk the 1 cup sugar, honey, flour, salt, remaining 2 tablespoons melted butter, eggs, and egg yolk in a large bowl until combined. Whisk in the grapefruit juice, Campari, cream, and bitters (if using). Strain through a fine-mesh strainer into the cooled shell.

Bake for 45 to 50 minutes, or until set but still wiggly in the center. Let cool completely on a wire rack. Store, covered, in the refrigerator for up to 2 days. Bring to room temperature before serving.

Adapted from “Sweet & Tart” by Carla Snyder