Grapefruit-Lime Pie

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If the cold days of winter have you down, let this tangy double-citrus pie send your taste buds on a tropical vacation.

Grapefruit-Lime Pie
 
Ingredients
  • 1 (12-ounce) box gingersnap cookies
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon kosher salt, divided
  • 1¾ cups plus 3 tablespoons sugar, divided
  • 6 tablespoons cornstarch
  • ½ teaspoon ground ginger
  • 2 cups fresh Ruby Red grapefruit juice
  • 1 cup fresh lime juice
  • 7 large egg yolks
  • 6 tablespoons unsalted butter, cubed and softened
  • 3 tablespoons grapefruit zest
  • 1 medium grapefruit, peeled, sliced ¼ inch thick, and seeded
Instructions
  1. Preheat oven to 350°.
  2. In the work bowl of a food processor, process cookies until finely ground. Add melted butter and ¼ teaspoon salt; pulse until mixture is well combined and holds together when pinched between fingers, stopping to scrape sides of bowl. Using the bottom of a measuring cup, firmly press mixture into bottom and up sides of a 10-inch cast-iron skillet.
  3. Bake until crust is fragrant and set, about 10 minutes. Let cool completely on a wire rack.
  4. In a small cast-iron Dutch oven, whisk together 1¾ cups plus 2 tablespoons sugar, cornstarch, ginger, and remaining ¾ teaspoon salt; whisk in grapefruit juice and lime juice until well combined. Cook mixture over medium heat, stirring occasionally, until steaming.
  5. In a medium bowl, whisk egg yolks. Gradually whisk half of hot sugar mixture into yolks until combined. Whisk yolk mixture into remaining sugar mixture in pot, and bring to a boil over medium-high heat, whisking constantly. Cook, whisking constantly, until mixture registers 203° on an instant-read thermometer.
  6. Strain mixture through a fine-mesh sieve into a large bowl, discarding solids. Whisk in butter, 1 tablespoon at a time, until melted. Whisk in grapefruit zest. Spread curd into prepared crust. Refrigerate pie, uncovered, until filling is cold and set, at least 4 hours or overnight.
  7. Place grapefruit slices on a rimmed baking sheet, and pat dry with paper towels. Sprinkle remaining 1 tablespoon sugar onto fruit. Using a handheld kitchen torch, toast grapefruit until lightly browned and sugar is caramelized. Top pie with fruit; serve immediately.