Texas Rio Red Grapefruit Pie
Courtesy of Texas Comptroller Susan Combs

This is just one of the ways citrus farmer Jimmie Steidinger enjoys the
State Fruit of Texas: Grapefruit.

There are several versions of the grapefruit pie. This one takes a little more time, but the flavor is worth it.


Rio Star Grapefruit Pie

4 medium to large Rio Star grapefruit, (that’s the red grapefruit)
1-cup sugar
1 3/4 cup strained grapefruit juice (2-3 grapefruit)
2 tablespoons cornstarch
1/8-teaspoon salt
1 (3-ounce) package wild strawberry Jell-O
1 (8 or 9 inch) pie crust, baked & cooled
1 cup whipping cream, whipped

Peel and section grapefruit. Place sections in a strainer over a bowl. Leave overnight in the refrigerator to drain well.
The Next Day...
Cook sugar and next 3 ingredients until thick and clear. Add Jell-O and stir until dissolved. With a large spoon, spoon a small amount of the Jell-O mixture to cover the bottom of the baked pie crust (about 1/4 inch thick).
(You are making a thin bed of Jell-O for the grapefruit to rest above the crust.)
Reserve the rest of the mixture briefly until ready for use, no need to refrigerate. Chill the pie until the Jell-O congeals, about one hour. When the Jell-O congeals, place the drained grapefruit sections in the pie shell.
Pour the reserved Jell-O mixture over the pie and chill the pie again until the Jell-O sets. Top with whipped cream. Serves 8