McAllen View...

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.

Frank Birkhead

*do you have a unique or good "VALLEY RECIPE" (i.e. drink, dessert, plant/fruit)? Email us!


  1. mmmmm I can't wait to try this!

  2. Was this derived from Will and Julie Klement's pie that was featured on Texas Country Reporter? Can't wait to try it!