Fresh Grapefruit Pie

3 or 4 Ruby Red grapefruits (divided)

2 packages unflavored gelatin

2 eggs, separated

1/2 c. plus

2 T. sugar

1/8 tsp. salt

1 8-oz. package softened cream cheese

1 c. sour cream

3 drops red food coloring (optional)

1 9-in baked pie shell

Maraschino cherries

Peel and section one grapefruit. Carefully remove membrane; set section aside for garnish. Halve and juice the remaining fruit. Strain juice, measure 1 1/2 cups.

In a small saucepan, soften gelatin in 1/2 c. juice, then dissolve over low heat. Set aside.

Pour remaining 1 c. of juice in blender container. Add egg yolks, 1/2 c. sugar, salt, cream cheese, sour cream, and food coloring. Whirl smooth. Add dissolved gelatin and blend 5 seconds more. Chill until slightly thickened.

Beat egg whites with 2 T. sugar until stiff. Fold egg whites into gelatin mixture.

Pour into pie shell and chill until firm. Garnish with grapefruit sections and cherries.

See the full article in the April 1989 issue.

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