No Bake Grapefruit Pie

A tart, sweet, no bake grapefruit pie filled with Texas ruby red grapefruit segments, and a sweet, creamy filling can be made in under 30 minutes.

We’re in the midst of peak ruby red season, where ruby red grapefruits are at their sweetest!

I love incorporating these gems into my recipes, from cocktails, to agua fresca and marinades for fajitas. Today I want to share a no-bake grapefruit pie that is a breeze to whip up.

This no bake grapefruit pie requires only five ingredients, and can easily be made in under 30 minutes, and no baking. I love this for us.

Did you know Texas is the third largest citrus producing state in the U.S. Texas accounts for about 70% of grapefruit grown and sold. There is 27,000 acres in Texas dedicated to growing citrus.

To ensure the best quality and taste possible, Texas grapefruit is tree-ripened and hand-picked only after orchards have begun producing fruit that passes a maturity test.

Perfectly suited to South Texas’ sub-tropical climate, fertile soil, and sunny weather, the first plantings of grapefruit can be traced back to the late 1800’s. Today, Texas Red Grapefruit’s sweet and juicy flavor is known around the world.

The filling consists of grapefruit segments, sweetened condensed milk, salt and lemon juice. You will need to supreme a grapefruit, which means removing the skin and pith to slice out the clean segment of the grapefruit. This process takes a little time, patience and a sharp knife.

It’s a little time consuming if you have never tried this technique before. I was the worst at segmenting when I first tried this technique, over time I have become better and faster at it.

HOW TO SUPREME A GRAPEFRUIT

Step 1: Trim off the ends of the grapefruit.

Step 2: Remove the skin of the grapefruit. Place your knife in between the skin and flesh, matching the curve of the skin. Cut in one smooth motion (don’t saw back and forth). Cut off just enough to remove all the white pith and expose the flesh.

Step 3: Cut into segments. This will get a little messy, pero it will be worth it. Place grapefruit on cutting board on its side. Cut toward the center, along a membrane. Then slice along the adjacent membrane until the cuts meet, releasing the segment.

It helps if you angle your knife a bit to begin separating the segment from the rest of the grapefruit. Then do the same on the other side of the segment. Repeat this process until all the segments are removed.

For this recipe I used a prepared graham cracker crust instead of making a homemade graham cracker crust simply for convenience, quicker assembly and less mess to clean up.

You can substitute with a homemade graham cracker crust if you have a recipe you use often.

Serve pie chilled as it or top with whipped cream if desired.

INGREDIENTS NEEDED TO MAKE NO BAKE GRAPEFRUIT PIE

1 (9 inch) Graham Cracker Pie Crust

For the filling:

2 ruby red grapefruits

1 (14 ounce) can sweetened condensed milk

¼ teaspoon salt

½ cup fresh lemon juice

HOW TO MAKE NO BAKE GRAPEFRUIT PIE

In a mixing bowl, stir together the sweetened condensed milk, lemon juice and salt together, set aside.

Remove segments from the grapefruit. Trim off the ends of the grapefruit. Remove the skin of the grapefruit. Place your knife in between the skin and flesh, matching the curve of the skin. Cut in one smooth motion. Cut off just enough to remove all the white pith and expose the flesh.

Place grapefruit on cutting board on its side. Cut toward the center, along a membrane. Then slice along the adjacent membrane until the cuts meet, releasing the segments.

Lightly fold segments into the sweetened milk mixture. Pour mixture into the graham cracker crust. Place in fridge to chill for at least four hours or overnight. Serve chilled, topped with whipped cream if desired.

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No Bake Grapefruit Pie

Author: Vianney Rodriguez

Ingredients

• 1 (9 inch) Graham Cracker Pie Crust
• For the filling:
• 2 ruby red grapefruits
• 1 (14 ounce) can sweetened condensed milk
• ¼ teaspoon salt
• ½ cup fresh lemon juice

Instructions

1. In a mixing bowl, stir together the sweetened condensed milk, lemon juice and salt together, set aside.
2. Remove segments from the grapefruit. Trim off the ends of the grapefruit. Remove the skin of the grapefruit. Place your knife in between the skin and flesh, matching the curve of the skin. Cut in one smooth motion. Cut off just enough to remove all the white pith and expose the flesh.
3. Place grapefruit on cutting board on its side. Cut toward the center, along a membrane. Then slice along the adjacent membrane until the cuts meet, releasing the segments.
4. Lightly fold segments into the sweetened milk mixture. Pour mixture into the graham cracker crust. Place in fridge to chill for at least four hours or overnight. Serve chilled, topped with whipped cream if desired.