Thursday, July 9, 2009
With thanks to Bell's Farm to Market, McAllen, TX
(This contributor's preferred substitutions included)
1 cup sugar
1-3/4 (1.75) cups water
2 tbsp. cornstarch
1/8 tsp. salt
1 3-oz. package strawberry Jello©
3 Texas grapefruit (sectioned and strained)
1 9-in. pie shell, baked
Instead of labor-intensive fresh grapefruit, substitute 1-1/2 jars SunFresh© Red Grapefruit by Del Monte. Found in H-E-B grocery's refrigerator case, this quality product is imported from nearby Mexico.
Cut grapefruit segments into bite-size.
1 fresh grapefruit equals approximately 12 sections.
Cook sugar, water, cornstarch and salt until thick and clear. Add box of Jello© and stir until dissolved. Chill until mixture begins to set. Add grapefruit sections and pour into baked pie shell. Top with Cool-Whip© whipped cream and serve.
This contributor also has sugar-free substitutions, but we're running outta space here.
And if we run out of calories, watch this blog for pie recipes Hershey© Bar and Key Lime.
*do you have a unique or good "VALLEY RECIPE" (i.e. drink, dessert, plant/fruit)? Email us! firstname.lastname@example.org
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Posted by Joanna at 8:16 AM