Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

Start with a purchased crust, then fill it with a luscious grapefruit curd and top things off with toasted coconut and chopped pistachios.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
30 mins
bake:
5 mins
cool:
30 mins
chill:
4 hrs
total:
5 hrs 5 mins
Servings:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Lightly brush crust with egg white. Bake for 5 minutes or until lightly browned; set aside to cool. In a medium saucepan stir together the sugar and cornstarch. Add the juice; cook and stir over medium heat until thickened and bubbly. Gradually whisk half of the mixture into the egg yolks. Return mixture to saucepan. Cook and stir constantly until mixture boils gently. Cook and stir for 2 minutes more. Remove from heat. Add butter and stir until melted. Stir in food coloring. Pour mixture into prepared crust. Cover loosely and chill for 4 to 6 hours or until set. Top with coconut and pistachios.

    Advertisement

Nutrition Facts

262 calories; fat 14g; cholesterol 74mg; saturated fat 7g; carbohydrates 34g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 24g; protein 3g; vitamin a 453.6IU; vitamin c 14.1mg; riboflavin 0.1mg; niacin equivalents 0.1mg; vitamin b6 0.1mg; folate 12.5mcg; vitamin b12 0.1mcg; sodium 170mg; potassium 97mg; calcium 14mg; iron 0.6mg.
Advertisement